Direct Seafoods OConnor

Black Cod available in‑store now.
Here’s Carlo’s video where he recreated the iconic Nobu Miso Black Cod — rich, silky, perfectly caramelised. If you’ve ever wanted to make this dish at home, now’s the time.


Ingredients
3 tbsp White miso paste
3 tbsp Sugar
3 tbsp Mirin
3 tbsp Sake
4 Black cod fillets (approx. 150–180g each)

Make the marinade
Combine miso, sugar, mirin and sake in a small saucepan. Heat gently over medium heat, whisking until smooth and glossy. Do not boil. Remove from heat and cool completely.

Marinate the fish
Pat fillets dry. Coat generously in the cooled miso marinade. Place in a container or zip‑lock bag and refrigerate for 24–48 hours for best flavour.

Cook
Preheat oven grill to 200°C. Wipe excess marinade off the fish (don’t rinse). grill until lightly caramelised, for 15-20 minutes until flaky and golden.

Serve