Miso Cod

Miso Cod

Sweet miso marinade caramelizes under the broiler, glazing tender cod in minutes.

Total 12 hr 15 min Makes 4 servings Calories 265/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free

Allergens

Fish, Soy, Sesame

Black cod with miso is a classic Japanese preparation where fish marinates in a sweet-savory miso glaze before broiling to a lacquered, caramelized finish. The marinade balances miso's salty depth with mirin and sugar, and a short marinating time is enough to season the fish without curing its delicate texture. Serve with steamed rice and a simple vegetable side for a restaurant-style dinner at home.

Ingredients

  • 1/2 cup white miso paste
  • 1/4 cup mirin
  • 1/4 cup sake
  • 3 tablespoons granulated sugar
  • 4 cod fillets, about 6 ounces each
  • 1 tablespoon neutral oil, for the pan
  • 1 teaspoon toasted sesame seeds, for garnish
  • 2 scallions, thinly sliced, for garnish

Method

  1. In a small saucepan, combine the miso paste, mirin, sake, and sugar. Whisk over low heat for 2 to 3 minutes until the sugar dissolves and the mixture is smooth, then remove from heat and let cool to room temperature.

  2. Pat the cod fillets dry with paper towels, then coat them thoroughly with the cooled miso marinade in a shallow dish or resealable bag.

  3. Cover and refrigerate the fish to marinate, at least 6 hours and up to 24 hours.

  4. Remove the cod from the refrigerator and let it sit at room temperature for 15 minutes. Preheat the broiler to high and set a rack about 6 inches from the heating element.

  5. Wipe excess marinade off the fillets with your fingers (a heavy coating will burn under the broiler) and place them on an oiled foil-lined baking sheet.

  6. Broil the cod for 8 to 10 minutes, until the surface is deeply caramelized and the fish flakes easily with a fork. Watch closely after the 6-minute mark to avoid burning the sugars in the glaze.

  7. Transfer the cod to plates and garnish with toasted sesame seeds and sliced scallions before serving.

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    Miso Cod

    Black cod with miso is a classic Japanese preparation where fish marinates in a sweet-savory miso glaze before broiling to a lacquered, caramelized finish. The marinade balances miso's salty depth with mirin and sugar, and a short marinating time is enough to season the fish without curing its delicate texture. Serve with steamed rice and a simple vegetable side for a restaurant-style dinner at home.

    12 hr 15 min 4 servings 265 cal

    Ingredients

    • 1/2 cup white miso paste
    • 1/4 cup mirin
    • 1/4 cup sake
    • 3 tablespoons granulated sugar
    • 4 cod fillets, about 6 ounces each
    • 1 tablespoon neutral oil, for the pan
    • 1 teaspoon toasted sesame seeds, for garnish
    • 2 scallions, thinly sliced, for garnish

    Method

    1. 1

      In a small saucepan, combine the miso paste, mirin, sake, and sugar. Whisk over low heat for 2 to 3 minutes until the sugar dissolves and the mixture is smooth, then remove from heat and let cool to room temperature.

    2. 2

      Pat the cod fillets dry with paper towels, then coat them thoroughly with the cooled miso marinade in a shallow dish or resealable bag.

    3. 3

      Cover and refrigerate the fish to marinate, at least 6 hours and up to 24 hours.

    4. 4

      Remove the cod from the refrigerator and let it sit at room temperature for 15 minutes. Preheat the broiler to high and set a rack about 6 inches from the heating element.

    5. 5

      Wipe excess marinade off the fillets with your fingers (a heavy coating will burn under the broiler) and place them on an oiled foil-lined baking sheet.

    6. 6

      Broil the cod for 8 to 10 minutes, until the surface is deeply caramelized and the fish flakes easily with a fork. Watch closely after the 6-minute mark to avoid burning the sugars in the glaze.

    7. 7

      Transfer the cod to plates and garnish with toasted sesame seeds and sliced scallions before serving.