Misoyaki Fish


  • 2-4 filets of fish: Chilean Sea Bass, Black Cod, Butterfish work best
  • 1/2 cup Sake
  • 1/2 cup Mirin (cooking wine, find it in the asian food aisle)
  • 1/3 cup light Miso Paste (find it in asian markets)
  • 3 T sugar


  1. Heat sake, Mirin, miso paste, and sugar. Whisk to dissolve miso paste and sugar, bring to just boiling, and simmer on low heat for 15 minutes. Let cool completely.
  2. Throw cooled sauce in ziploc bag and add your fish.  Suck the air out of the bag and place in a bowl in the refrigerator.Let the fish marinate for 2-3 days, turning the bag over in the fridge each morning or evening to make sure the fish is being evenly coated.
  3. Preheat oven to 400.  Place fish in baking dish, uncovered, and discard rest of marinade. 
  4. Bake for 10-20 minutes depending on thickness of fish. Insert toothpick to test, toothpick should go in easily if done.  Do not overcook fish, you want it slightly translucent in the middle.


Based on Chef Nobu’s famous misoyaki black cod and Roy’s Miso Butterfish recipes

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Misoyaki Sea Bass