Miso-Marinated Sablefish

Our miso-marinated sablefish is delicate, refined, and worth every minute of the wait time! 

Inspired by Chef Nobu Matsuhisa’s infamous sablefish recipe - or as it’s more widely (albeit mistakenly) known as black cod - it’s no mystery why this recipe is a crowd favourite. Carefully marinated in a sweet and salty concoction of miso, sake, mirin and sugar for up to three days, the sablefish melts in your mouth once cooked and pairs perfectly with our quick Asian-inspired cucumber and radish pickle. 

Serve as a sophisticated appetizer or pair with rice for a more luxurious dinner. 

Servings: 2-3 people

Prep Time: ~15 mins (+ 2-3 days) | Cook Time: ~15 mins

Ingredients

Miso Sablefish

• 1 skin-on, portioned sablefish fillet (approx. 1 lb)
• 1/2 cup white miso paste (shiro miso)
• 3 tbsp sake
• 3 tbsp mirin
• 2 tbsp sugar

Cucumber & Radish Pickle

• ½ English cucumber, thinly sliced
• 3 large radishes, thinly sliced
• 2 tsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• ½ tsp salt
• ½ tsp black sesame seeds

Directions

Prepare Marinade

1. In a small saucepan over medium heat, combine the sake and mirin. Bring to a boil and let the alcohol burn off for approximately 30 seconds to 1 minute, then lower the heat and whisk in the miso paste until smooth.
2. Add the sugar and continue whisking until fully dissolved.
3. Set the marinade aside to cool completely.

Prepare Fish

1. Pat the sablefish fillet dry and cut into your desired number of portions. We opted for three medium-sized pieces.
2. Place the cooled miso marinade in a sealable container or bag, then add the fish. Gently massage the fish to ensure it’s fully coated. Cover and refrigerate for 2–3 days to achieve the best flavour.

Prepare Pickle

1. Using a mandoline, thinly slice your radishes and cucumber. Transfer to a small bowl or container.
2. Combine the remaining ingredients and stir to coat. Set aside for around 10 minutes before serving. 

Cooking

1. Preheat the oven to 400°F (200°C).
2. Remove the fillets from the marinade, doing your best to gently wipe away the excess miso marinade without rinsing the fish.
3. Heat a non-stick oven-safe pan or skillet over medium-high heat. Lightly oil if needed.
4. Sear the fish skin-side down for 2–3 minutes, until it has caramelized and easily releases from the pan. Flip and sear the other side for 1–2 minutes.
5. Transfer to the oven and allow the fish to cook for another 3 - 4 minutes, or until it is opaque and flakes easily.

Notes

• We chose sablefish for this recipe because of its delicate texture. You could, however, experiment with any of our white fish fillets.

Taste the Skipper Otto difference today! Dive into our unique model and how it works, and learn more about small-scale, independent fishing families.