Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) black cod/sablefish, skin-on, cut into 4 fillets
- 1/2 cup (130–140 g) white miso (shiro miso)
- 1/4 cup (60 ml) sake
- 3 tbsp (38 g) granulated sugar
- 1 tsp neutral oil (for pan)
- 1 1/2 cups (285 g) short-grain Japanese rice + 1 3/4 cups (415 ml) water
- 2 Persian cucumbers, thinly sliced
- 3 tbsp (45 ml) unseasoned rice vinegar
- 1 tsp sugar + 1/2 tsp kosher salt
- 1 tsp toasted sesame seeds; 2 scallions, thinly sliced
- Lemon or lime wedges (optional)
Do This
- 1. Whisk miso, sake, and sugar until smooth; reserve 2 tbsp for glazing.
- 2. Coat fish with remaining marinade, cover, and refrigerate 12–24 hours.
- 3. Rinse rice until mostly clear; cook with 1 3/4 cups water, then rest 10 minutes.
- 4. Toss cucumbers with rice vinegar, sugar, and salt; marinate 15–30 minutes.
- 5. Heat broiler to High; rack 6 inches from element. Line pan with foil; oil lightly.
- 6. Gently scrape excess marinade off fish; broil 5–7 minutes until caramelized and 130–135°F.
- 7. Serve fish over rice with pickles, scallions, sesame, and citrus wedges.
Why You’ll Love This Recipe
- Hawaiian-inspired favorite with a silky, buttery fish and a sweet-savory miso glaze.
- Simple marinade, big flavor: only three core pantry ingredients.
- Quick broil for restaurant-level caramelization in minutes.
- Balanced plate: rich fish, fluffy rice, and crisp, tangy cucumbers.
Grocery List
- Produce: Persian cucumbers, scallions, lemon or lime (optional)
- Dairy: None
- Pantry: White miso (shiro), sake, granulated sugar, short-grain Japanese rice, unseasoned rice vinegar, kosher salt, toasted sesame seeds, neutral oil (canola or avocado)
Full Ingredients
Miso Butterfish
- 1 1/2 lb (680 g) black cod/sablefish, skin-on, cut into 4 fillets (about 5–6 oz each)
- 1/2 cup (130–140 g) white miso (shiro miso)
- 1/4 cup (60 ml) sake
- 3 tbsp (38 g) granulated sugar
- 1 tsp neutral oil (for the pan)
- Lemon or lime wedges, for serving (optional)
Steamed Rice
- 1 1/2 cups (285 g) short-grain Japanese rice
- 1 3/4 cups (415 ml) water
Quick-Pickled Cucumbers
- 2 Persian cucumbers (about 8 oz/225 g), thinly sliced
- 3 tbsp (45 ml) unseasoned rice vinegar
- 1 tsp (4 g) granulated sugar
- 1/2 tsp kosher salt
- 1 tsp toasted sesame seeds
- Pinch red pepper flakes or a few thin chile slices (optional)
To Finish
- 2 scallions, thinly sliced
- Additional toasted sesame seeds or furikake (optional)
Step-by-Step Instructions
Step 1: Make the miso marinade
In a medium bowl, whisk together the white miso, sake, and sugar until the mixture is completely smooth and glossy, about 1–2 minutes. It should be the consistency of thick yogurt. Reserve 2 tablespoons of this clean marinade in a small bowl for glazing later; cover and refrigerate.
Step 2: Marinate the fish overnight
Pat the black cod fillets dry with paper towels. Spread the remaining marinade over all sides of the fish (a thin, even coat). Nestle the fillets in a nonreactive container (glass or ceramic) or a zip-top bag, making sure they’re well coated. Cover and refrigerate for 12–24 hours. Longer than 24 hours can make the exterior overly salty.
Step 3: Rinse, soak, and cook the rice
Rinse the rice in cool water, swishing with your hand and draining, until the water runs mostly clear (3–4 rinses). Drain well, then combine with 1 3/4 cups water in a saucepan or rice cooker. If using a saucepan: bring to a gentle boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a rice paddle.
Step 4: Quick-pickle the cucumbers
In a bowl, toss the cucumber slices with rice vinegar, sugar, and salt until the sugar dissolves. Add chili (if using). Let sit for 15–30 minutes, tossing once or twice, until lightly wilted but still crisp. Sprinkle with sesame seeds just before serving.
Step 5: Preheat the broiler and prep the pan
About 20 minutes before cooking, remove the fish from the fridge to take the chill off. Position an oven rack 6 inches from the broiler element and preheat the broiler to High. Line a rimmed baking sheet with foil and lightly oil it. Gently scrape excess marinade off the fish (leave a thin film); too much will burn under the broiler.
Step 6: Broil to caramelized and flaky
Place the fillets skin-side down on the prepared sheet. Broil for 5–7 minutes, rotating the pan halfway for even browning, until the tops are deeply caramelized with a few charred spots and the centers read 130–135°F (54–57°C). For extra shine, brush a thin layer of the reserved clean marinade on the fish during the last 60 seconds. Do not overcook—black cod should be silky and just opaque.
Step 7: Plate and serve
Mound rice in bowls or plates. Top with the miso butterfish and scatter scallions and a few sesame seeds or furikake. Serve with the quick-pickled cucumbers on the side and citrus wedges for squeezing over the fish.
Pro Tips
- Use skin-on black cod for best texture; the skin protects the delicate flesh under the broiler.
- Wipe off excess marinade before broiling to prevent burning; aim for a thin, even layer.
- If your broiler runs hot, start the fish on a lower rack for 2 minutes, then move to 6 inches for caramelization.
- Choose a good-quality junmai-style sake; it makes a noticeable difference in flavor.
- Fish thickness varies: 3/4-inch fillets finish closer to 5 minutes; 1 1/4-inch fillets may take 7–8 minutes.
Variations
- Classic Nobu-style: Add 1/4 cup mirin to the marinade and reduce sugar to 2 tbsp for a silkier, more aromatic glaze.
- Different fish: Try salmon, sea bass, or escolar. Adjust broil time based on thickness.
- Grill option: Grill over medium-high heat, indirect if needed, 6–8 minutes total, finishing over direct heat for char.
Storage & Make-Ahead
Make the marinade up to 1 week ahead; refrigerate in a sealed container. Marinate fish for 12–24 hours (up to 48 hours max if your miso is very mild). Leftover cooked fish keeps 2 days in the refrigerator; reheat gently at 275°F (135°C) for 8–10 minutes or flake cold over rice or salad. Quick pickles are best day-of but keep 2 days chilled. Cooked rice is best fresh; if needed, refrigerate up to 1 day and reheat covered with a splash of water.
Nutrition (per serving)
Approximate: 660 calories; 33 g protein; 62 g carbohydrates; 28 g fat; 6 g sugar; 2 g fiber; 740 mg sodium. Calculations include 1 cup cooked rice and assume some marinade is discarded.
