Miso Marinated Black Cod with Pickled Mooli

Name: Miso Marinated Black Cod with Pickled Mooli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 miso marinated black cod; 10 shiso leaves; 1 mooli, peeled and finely sliced; 4 tablespoons rice vinegar; 3 teaspoons caster sugar; 1 teaspoon sea salt; White rice, to serve

Drogo

Servings

Prep Time

5 minutes

Cook Time

10 minutes

This miso marinated black cod is an elegant Japanese-inspired dish that combines rich, buttery fish with the deep umami flavour of white miso. Cooked close to the grill, the pre-marinated black cod develops a beautifully caramelised surface with lightly charred edges, while the flesh remains tender, moist and delicately flaky.

The richness of the fish is balanced by quick-pickled mooli, which adds a crisp, fresh and tangy contrast to the sweet-savoury miso glaze. Served over fragrant steamed rice and delicate shiso leaves, this easy black cod recipe delivers restaurant-quality flavour with very little preparation.

Whether you know it as miso black cod, miso glazed black cod or Nobu-style black cod, this is a wonderfully simple way to enjoy one of the most luxurious fish dishes at home. Ready in around 15 minutes, it makes an impressive Japanese-inspired dinner or an elegant seafood main course for entertaining.

Miso glazed black cod with pickled mooli and shiso

Ingredients

Miso Marinated Black Cod with Pickled Mooli

2 miso marinated black cod
10 shiso leaves
1 mooli, peeled and finely sliced
4 tablespoons rice vinegar
3 teaspoons caster sugar
1 teaspoon sea salt
White rice, to serve

Directions

Method

Preheat the grill to medium (180C).
Combine the rice vinegar, sugar and salt in a bowl and add the sliced mooli with a splash of water. Stir well to combine and set aside.
Cook the fish under the grill for 8-10 minutes, until caramelised and cooked through.
Serve on top of shiso leaves, with plenty of steamed rice and the pickled mooli.