Many of us rave about miso cod at Nobu restaurant. Yes, it is so good, but the truth is you can easily make it at home. This is one of those dishes that seem to require a lot of techniques and care, but it is actually super simple and fool-proof! Black cod is such a nice fish. Its velvety texture and buttery flavor go so well with Saikyo miso. —Arisa Slutsky
Sprinkle salt over both sides of fish fillets and let it sit for an hour in the fridge to help remove the unwanted smell and water of the fish.
Meanwhile, mix the last four ingredients in a large Ziploc bag or non-reactive container to make miso-doko (miso marinade).
Rinse the salt on the fish with sake (no water!) and pat dry with a piece of paper towel.
Coat the fish with the miso-doko on both sides and let the fish sit in the container.
Place a lid and marinade in the fridge for a minimum of 8 hours to 3 nights.
Preheat the oven at 425F degree, with a rack set in the middle. Meanwhile, take out the fish from the marinade and scrape off the miso-doko with your fingers as much as possible. Otherwise, they get burnt easily.
Place the fish with its skin side up on a baking sheet with a piece of parchment paper.
Bake the fish until the skin is browned and the meat becomes firm and not giggly, about 20 to 25 minutes.