Miso Cod: Nobu-Style Glazed Perfection

Reduce the Liquids: Combine the Mirin and Sake in a small saucepan. Bring to a rapid boil over medium-high heat for exactly 20 seconds to burn off the alcohol. Remove from heat immediately.

Dissolve Sugar: Add the granulated sugar to the hot liquid and whisk until fully dissolved.

Incorporate Miso: Add the White Miso paste to the sugar mixture. Whisk until perfectly smooth and creamy, achieving a thick, luxurious paste.

Cool Completely: Allow the marinade to cool fully to room temperature before using.

Pat and Coat: Gently pat the cod fillets dry with kitchen paper. Place the fillets in a shallow, non-reactive dish or zip-top bag.

Marinate: Pour the cooled Miso marinade over the fish, ensuring every surface is thickly coated. Cover the dish tightly or seal the bag.

Chill: Refrigerate for a minimum of 24 hours, and up to 48 hours. Turn the fillets once halfway through the marinating time.

Preheat: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or foil and brush lightly with neutral oil. If using the broiler (grill), set the rack 8-10 inches away from the heating element.

Wipe Clean: Remove the fillets from the marinade and use the back of a knife or kitchen paper to gently scrape off most of the excess marinade. A thin coating should remain, but large clumps must be removed to prevent burning.

Initial Bake: Place the scraped fillets on the prepared baking tray. Bake for 8–10 minutes, or until the fish is mostly cooked through and opaque on the sides.

Caramelisation (The Glaze): Switch the oven setting to the broiler (grill) on a medium-high setting. Move the fish closer to the heat source (4–6 inches). Broil for 2–4 minutes, watching constantly, until the glaze bubbles, darkens, and caramelises to a deep golden-brown color.

Check for Doneness: The fish should flake easily with a fork, and the internal temperature should reach 63°C (145°F).

Rest and Serve: Transfer the fish to serving plates. Garnish immediately with toasted sesame seeds and sliced spring onions. Serve with steamed rice and vegetables.