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White Miso Black Cod - buttery black cod in a delicious miso marinade with with pickled daikon, kale nests and miso aioli.

White Miso Black Cod

  • Author: Sylvia Fountaine
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 4
  • Category: fish, main, seafood,
  • Method: stovetop
  • Cuisine: Japanese


White Miso Black Cod – buttery black cod in a delicious miso marinade with with pickled daikon, kale nests and miso aioli.


  • 4  x  4 ounce pieces of Black Cod

Miso Marinade:

  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 1/3 cup white miso paste
  • 1/3 cup sugar
Optional Miso Aioli 
Optional Quick pickled daikon (or sub pickled ginger) 

Optional Sake Braised Kale

  • ¼ C sliced onion
  • 23 Cups shredded Kale (thinly sliced)
  • 1 tablespoon oil
  • splash Sake
  • salt and pepper to taste


In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved.
Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool ( but reserve 2 T in a separate small bowl if wanting to make the miso aioli) . Add the fish to the marinade and turn to coat. Cover and refrigerate overnight or at least for 1-2 hours, or overnight. The longer the better.
Preheat the oven to 400°.  Heat a little oil in a heavy bottom skillet over medium high heat. Wipe the marinade off the fish, but don’t rinse. Place the fish, skin side up, in the skillet and sear until golden and caramelized, about 2-3 minutes. Turn over, and crisp up the skin, 2-3 minutes. Place in the oven to finish roasting for 8-10 minutes, until flaky.
Make Aioli: Mix all in a small bowl. Add sriracha if you like spicy.
Make Pickled Diakon: Bring all ingredients to a simmer in a small pot, until sugar dissolves, remove from heat and chill.
Make Kale “Nests” – Heat a little oil in a heavy bottom skillet, over med high heat. Saute onion until just tender, about 2-3 minutes. Turn heat to med, add kale. Stir and let it wilt, 3-5 minutes. Splash with a little sake, let it burn off, season with salt and pepper.
To serve: Brush the aioli across 4 large plates. (see photo) Place the fish, pickled daikon and kale nests, over the aioli. Play around, and have fun with this. It doesn’t have to be perfect.
You could also simply serve this with rice and a veggie in a bowl, for a more rustic presentation.

Keywords: Black cod, black cod recipes, nobu, miso salmon, miso cod, plating fish, easy fish recipes, black cod marinade, miso marinade for fish,