Miso Marinated Black Cod with Pickled Mooli
Drogo
2
5 minutes
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.
Ingredients
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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
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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.
Ingredients you'll need
