This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Black cod with wasabi emulsion combines buttery sablefish with a savory red miso glaze and a creamy wasabi sauce. The fish marinates in sake, soy sauce, honey, and red miso before baking and broiling to a lightly caramelized finish.
A drizzle of wasabi emulsion and a garnish of pickled ginger add a tangy contrast that balances the richness of the fish.
Here’s Why This Recipe Works
Sablefish stays rich and tender: One of the things I love about black cod is how naturally buttery it is. Its high oil content helps keep the fish moist and tender.
Red miso adds rich, savory flavor: I’ve always loved how well miso and sablefish work together. For a different variation, take a look at my Miso Black Cod recipe.
An overnight marinade makes a difference: While a few hours works well, I’ve found the flavor is noticeably deeper when the fish marinates overnight.
The wasabi emulsion balances the richness: The creamy sauce adds just enough heat and tang to cut through the buttery fish without overwhelming it.
Key Ingredients
Black cod (sablefish): Sablefish is prized for its rich, buttery texture and high oil content, which helps keep it moist during cooking.
Red miso: Made from fermented soybeans, red miso has a rich, savory flavor that gives the marinade depth and complexity. Look for it in the refrigerated section of the grocery store near other Asian ingredients.
Sake: This Japanese rice wine adds subtle sweetness and helps balance the salty and savory flavors in the marinade. Cooking sake works well, but choose one without added salt if possible.
Wasabi paste: Wasabi gives the emulsion its signature heat. Most grocery stores carry prepared wasabi paste in the Asian foods section.
Pickled ginger: Chopped pickled ginger is blended into the sauce and also makes a great garnish. Its bright, tangy flavor balances the richness of the fish and buttery emulsion.
Recipe Tips
Recipe Tips
Use leftover wasabi emulsion within a few days: Store any extra sauce in a covered container in the refrigerator and use within 2 to 3 days.
Marinate overnight if possible: The fish will still be flavorful after a few hours, but an overnight soak gives the marinade more time to develop flavor.
Let excess marinade drip off: Too much marinade can burn before the fish is fully cooked. Let the excess drip away before placing the fillets on the baking sheet.
Watch closely when broiling: The glaze can go from perfectly caramelized to overly dark in a matter of minutes. Stay nearby during the final stage of cooking.
Serve with black rice: I like serving this fish over black rice because its slightly nutty flavor pairs well with the rich sablefish. If you’d like to try it, see my Instant Pot Black Rice recipe.
FAQ’s
Sablefish, often called black cod, is a cold-water fish known for its rich, buttery texture and mild flavor. Its high oil content helps keep it moist and tender during cooking.
Yes. The emulsion can be prepared up to 2 days in advance and stored in a covered container in the refrigerator. Stir or whisk it before serving.
No. The wasabi adds a gentle heat and brightness to the sauce rather than intense spiciness. If you prefer a stronger kick, you can add a little extra wasabi paste to the emulsion.
This recipe has been adapted from Chef Peter Birk of Ray’s Boathouse, Seattle, WA
Check Out These Recipes:
Pin this now to find it later!
Pin It
Miso Glazed Sablefish
If you make this recipe, please leave a star rating and comment.
Ingredients
For the saki-red miso marinade:
- ⅓ cup soy sauce
- ⅓ cup sake
- ¼ cup honey
- 2 tablespoons red miso
- 4 pieces sablefish, 5 to 6 ounces each, skin and pin bones removed
For the Wasabi Emulsion:
- 10 tablespoons butter, melted
- 3 egg yolks
- 1 ½ tablespoons wasabi paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons pickled ginger, chopped
- pinch Kosher salt
Instructions
For the sake-red miso marinade:
- Stir together the soy sauce, sake, honey and miso until smooth. Add the mixture to a closable plastic bag, add the fish fillets, turning to coat all sides. Seal the bag and refrigerate for at least three hours, even overnight.
For the Wasabi Emulsion:
- Add the egg yolks, wasabi paste, vinegar, pickled ginger and salt to a blender and process until smooth. With the motor running, slowly add the melted butter. Blend until fully incorporated and smooth.
To cook:
- Preheat the oven to 350°F
- Remove the fish fillets from the marinade, allowing the marinade to drip off, place the fillets on a prepared parchment-lined baking sheet and place in the oven and bake for 8 minutes. Turn the thermostat to broil and cook until nicely browned.
- To Serve: Plate the rice and add a serving of sablefish to each rice mound, spoon 2 or 3 tablespoons of the wasabi emulsion over the top of the sablefish, garnish with pickled ginger and microgreens. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This recipe is akin to cooking Maine lobster with a Texas BBQ sauce: the marinade completely overwhelmed the delicate, buttery Sablefish flavors, and any remaining virtues were destroyed by the overuse of Wasabi and Butter.
What a tragedy!
Hi, Ken….I’m sorry you did not enjoy this recipe, it is one of our favorites.
LOL @ your deal of the year! I’ll bet the fish monger changed the price after he rang up your purchase!
This is such an elegant meal. I’ll be saving this one for a special date night. I really like the ability to prep w/ the marinade the day before … that makes life so much easier!
Ha, Ha, Noel…he changed it right before my eyes! I keep watching for another ‘deal’ but so far, no more luck 🙁 Thanks for the comments, this is an easy dinner to put together. Enjoy!
So good!! Looks really nice.. love the pictures
Thank you, Swayam….This is a deliciously rich and flavorful fish dinner 🙂
I love when something that looks so fancy, actually turns out to be easy to prepare! This is such a gorgeous, elegant dish!
Thank you, Vicci! This is one of my husbands favorite fish dinners. It is one of my ‘special’ dinners for him. 🙂
This is absolutely gorgeous and sounds delicious!
Thank you, Sabrina…It was moist, full of flavor and delicious. 🙂
Perfect Asian-inspired dish for Chinese New Year too!
Hello, Elaine, thanks for visiting our site and I agree, this would be great for Chinese New Year 🙂
You are right. I would not be disappointed with this!
Thanks, Abbe….so happy you visited our site, this is a great-tasting recipe. I believe I will try it with salmon. 🙂
Gorgeous dish. Great pictures, too. And the recipe? That little thing? 🙂 Really, really good. This is a keeper — thanks.
Hi, John….thanks for the kudos….it was so, so delicious! I’m even willing to pay the full price to do this again! 🙂