Nobu’s Black Cod Miso inspires this quick home version with cod and a cool cucumber salad.
An original WYNCH recipe idea inspired by Nobu.
Ingredients
Serves 2
- 2 thick cod fillets, 170 g each
- 1 tbsp white miso
- 2 tsp honey
- 1 tsp soy sauce
- 1 lime
- ½ cucumber
- 1 tsp sesame oil
- 1 tsp sesame seeds
Method
- Heat the oven to 200°C conventional. Mix miso, honey, soy sauce and 1 tsp lime juice. Pat the fish dry, coat thinly and leave for 10 minutes.
- Shave the cucumber into ribbons. Toss with sesame oil, 2 tsp lime juice and sesame seeds.
- Bake the fish for 12–18 minutes until cooked through. For extra colour, briefly use the grill and watch closely. Serve with cucumber and the remaining lime.
Which wine style works?
A fresh Chardonnay without strong oak flavours complements the salty-sweet miso glaze.
The inspiration
Nobu · Black Cod Miso. View source.
Our own adaptation, not an original restaurant recipe or a collaboration. This recipe idea has not yet been kitchen-tested. The image is AI-generated.
