Black is Beautiful 

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800 g (2 lb) black cod fillet (Alaskan sablefish)

200 g (1/2 lb) white miso

60 ml (6 fl oz) sake

60 ml (6 fl oz) mirin

60 g (2 oz) sugar

40 g (1 1/2 oz) pickled ginger)

20 g (3/4 oz) rice noodles (fried, for garnish)

15 g (1/2 oz) mixed bell pepper (cut in julienne, for garnish)


To make den miso mix together the white miso, sake, mirin and sugar. Place in a banmarie and cook over simmering water for 30 minutes. (leave to cool)

Cut the black cod fillet into 4 x 200g portions.

marinate the black cod with 160g of den miso. keep the remainder of den miso to garnish the cod when it is cooked. (leave the cod to marinate refrigerated for 48 hours)

cook the cod for 18 to 20 minutes at 180 degrees C. Serve with pickled ginger.

You really should use black cod (Alaskan sablefish) for this recipe as it gives best results. the only other fish I would recommend would be Chilean seabass (Patagonian tooth fish) or even amberjack.

6 thoughts on “Black is Beautiful 

  1. I made a dish similar to this utilizing Chef Nobu Matsuhisa’s recipe and MAN! That’s alot of work. In Hawaii, we can buy what we call Butterfish in the local supermarket, also similar and ready to grill, bake, etc. ALOHA! Auntie Doni


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