MISO COD - Let's Cook Some Food

The Ultimate Miso Cod Recipe (Nobu & Wakuda Inspired)

Miso cod is my absolute new obsession, and once you try this recipe, it will be yours too. If you have ever wondered what the fuss is all about with the famous Nobu Miso Black Cod, or if you are just a seafood lover who adores light, flaky white fish, this copycat recipe is a total game-changer. Inspired by an unforgettable culinary experience in Las Vegas, this homemade version brings elite, restaurant-quality flavors straight to your kitchen. It is incredibly simple, beautifully sweet and savory, and guaranteed to impress your dinner guests.

The Vegas Backstory: From the Sphere to Wakuda

Recently, my friend and I went to Las Vegas to see the Backstreet Boys at the Sphere. The concert was absolutely AMAZING—but as much as I want to fangirl about that, we are here to talk about the food!

We had dinner at Wakuda at the Venetian, and they served a spectacular miso seabass as part of the chef’s tasting menu. Everything was incredibly delicious. In fact, it was easily the second most impressive thing we did in Vegas (right after BSB, of course! LOL).

I came home so inspired that I immediately started researching recipes and experimenting in my own kitchen. After a few rounds of testing, I nailed it.

The Key to Perfection: The Marinade Timeline

Here is the secret: making miso cod is actually simple. It is not hard at all! The only real challenge is having the patience to let the fish marinate.

At Wakuda, the chefs told me they marinate their fish for a full 3 days. I tested a few different timelines at home to see if it really makes a difference:

3 Days: Incredibly deeply infused with flavor.

2 Days: Just as good as the 3-day version! To my palate, 2-3 days taste exactly the same. This is the sweet spot for me.

1 Day: If you are impatient and just cannot wait, 24 hours is okay too. You will still get a great dinner!

🙂

Which Fish You should Use?

I use cod fillets from Trader Joe’s for this recipe because they are accessible and delicious. However, you can use any high-quality whitefish. Black cod (sablefish) or Chilean seabass are the gold standards if you want that ultra-buttery, rich, and flaky luxury texture.

The Perfect Pairing: Lemon Miso Brussels Sprouts

Finding the right side dish can be a challenge. I originally tried pairing this with my Stir-Fried Baby Bok Choy. It was good, but it didn’t quite hit the jackpot.

The ultimate winner? Brussel Sprouts with Lemon Miso Vinaigrette.

Using a pairing methodology where both the main protein and the side dish share a core ingredient creates a flawless flavor bridge. Because both the fish and the sprouts feature miso, they complement each other perfectly. It is a total culinary no-brainer!

Let’s cook some food!

This recipe is highly requested after I posted a sneak peek on my Instagram so here we go.

Step 1: Make the Miso Marinade

In a small saucepan over medium heat, bring the sake and mirin to a boil. Let it boil for 20 seconds to evaporate the alcohol.

Turn the heat down to low and add the miso paste. Whisk until completely smooth.

Add the sugar and whisk constantly until the sugar dissolves completely.

Remove the marinade from the heat and let it cool completely to room temperature.

Here are the brands I use.

🙂

Step 2: Marinate the Fish

Pat the fish fillets completely dry with a paper towel. Place the fillets in a glass dish or a zip-top bag and brush them thoroughly with the cooled miso marinade.

Seal and refrigerate. For the best flavor, let it marinate for 2 days (or up to 3 days).

Step 3: Broil

Preheat your oven’s broiler to high.

Get excess marinade off the fish fillets with some paper towels (leave a thin layer on top, but try to get any heavy pooling so it doesn’t burn).

A little bit left is o.k.

Place the fillets on the baking sheet and broil 6 inches away from the heat source for 5-7 minutes, depnding on the thickness of your fish. Watch closely, broil until the top develops a beautiful, caramelized, charred crust.

Now this part, you need to watch them closely, don’t walk away! Take them out when the edges start to get caramelized.

Serve hot and enjoy!

I hope you give this Miso Cod recipe a try! It is truly the perfect way to bring that high-end dining experience right into your own kitchen without any stress.

Once you try that first buttery, flaky, perfectly caramelized bite, you will completely understand why I am so obsessed. Don’t forget to pair it with those Lemon Miso Brussels Sprouts for the ultimate flavor combinations!

And please let me know how it goes. The recipe card and comment box are below.

🙂

Miso Cod

Save Print

Cook time

7 mins

Total time

7 mins

Author: Mink

Recipe type: Fish

Cuisine: Japanese

Serves: 2-4

Ingredients

4 whitefish fillets (Cod, Black Cod, or Chilean Seabass)
¼ cup white miso paste (Shiro Miso)
3 tablespoons sake (Junmai sake)
3 tablespoons mirin (sweet Japanese cooking wine)
3 tablespoons sugar

Instructions

In a small saucepan over medium heat, bring the sake and mirin to a boil. Let it boil for 20 seconds to evaporate the alcohol.
Turn the heat down to low and add the miso paste. Whisk until completely smooth.
Add the sugar and whisk constantly until the sugar dissolves completely.
Remove the marinade from the heat and let it cool completely to room temperature.
Pat the fish fillets completely dry with a paper towel.
Place the fillets in a glass dish or a zip-top bag and coat them thoroughly with the cooled miso marinade.
Seal and refrigerate. For the best flavor, let it marinate for 2 days (or up to 3 days).
Preheat your oven's broiler to high and line a baking sheet with aluminum foil or parchment paper.
Wipe excess marinade off the fish fillets with some paper towels (leave a thin layer on top, but wipe off any heavy pooling so it doesn't burn).
Place the fillets on the baking sheet and broil 6 inches away from the heat source for 5-7 minutes, depending on the thickness of your fish. Watch closely, broil until the edges develop caramelized, charred crust. Serve hot! Enjoy!

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