Miso Cod

Marinate fish for full 48 h for authentic Nobu-restaurant depth—the long marinade is key to the flavor

Scrape off excess marinade before bagging—thick globs burn during broiling and taste bitter

Watch the broiler like a hawk when caramelizing—miso sugar burns very quickly

This temperature is more forgiving and easier to handle than delicate 120°F—good for beginners

Fish holds together much better for plating and presentation

Still needs careful broiling to caramelize miso without burning