Marinating fish in this way began when the Japanese used miso to preserve their fish, in the same way that salting and pickling is popular in other cuisines. Oily fish such as salmon, mackerel and black cod are especially delicious prepared in this way, as the miso keeps the moisture in and ensures the fish stays succulent. If you cannot get hold of black cod, go for cod loin, for impossibly moist flakes of fish.

Miso Tasty - Grilled Saikyo Miso Black Cod recipe

Grilled Saikyo Miso Black Cod Recipe

Bonnie Chung
This is such a famous dish, based on Nobu’s world-renowned recipe. While it is definitely a show-off meal, it is actually very simple to pull off.
5 from 6 votes
Prep Time 15 mins
Cook Time 10 mins
Prep time 3 hrs
Course Main Course
Cuisine Japanese, pescatarian
Servings 4 people


  • 1 tbsp soy sauce
  • 200 grams Saikyo miso
  • 1 tbsp finely grated unwaxed lemon zest
  • 4 tbsp sake
  • 4 tbsp mirin
  • 3 tbsp caster (superfine) sugar
  • 4 fillets black cod skin-on


  • In a small bowl, combine the soy sauce, miso and lemon zest and mix until smooth.
    1 tbsp soy sauce, 200 grams Saikyo miso, 1 tbsp finely grated unwaxed lemon zest
  • In a small saucepan, heat the sake and mirin over a high heat for 30 seconds to evaporate the alcohol. Then reduce the heat and whisk in the miso mixture until smooth.
    4 tbsp mirin, 4 tbsp sake
  • Increase the heat again and add the sugar, be careful it doesn’t burn. Leave to cool to room temperature.
    3 tbsp caster (superfine) sugar
  • Put the fish in a bowl. Smother both sides of each fillet generously with the miso mixture and cover with cling film. Leave to marinade for at least 3 hours, or overnight (or up to 3 days).
    4 fillets black cod
  • When ready to cook, preheat the grill to medium and preheat the oven to 170°C/340°F/gas mark 3. Wipe off any excess miso clinging to the fish. Grill the fish, about 7.5 cm (3 in) from the grill, skin side up first, for 3 minutes, until you see bubbles and a little charring.
  • Transfer to the oven and bake for 7–10 minutes until the fish is opaque and flakes easily. It will be just cooked and tender on the inside. Serve immediately with rice and simple steamed or stir-fried greens.


Recipe from Miso Tasty Cookbook, Pavilion Books 
Photography by Yuki Sugiura
Keyword black cod, cod, miso paste, Saikyo Miso Black Cod Recipe
Tried this recipe?Let us know how it was!
miso tasty organic red miso paste 200g

Red Miso Paste

Buy Now
miso tasty organic white miso paste 200g

White Miso Paste

Buy Now
Miso Tasty Craft Tofu - Firm

Craft Tofu – Firm

Buy Now
Miso Tasty Craft Tofu - Soft

Craft Tofu – Soft

Buy Now