A classic Japanese dish featuring delicate black cod marinated in a sweet and savory miso glaze, then perfectly broiled or baked to flaky perfection. This recipe offers a quick and easy approach to a restaurant favorite.
Easy Miso Black Cod Recipe
A classic Japanese dish featuring delicate black cod marinated in a sweet and savory miso glaze, then perfectly broiled or baked to flaky perfection. This recipe offers a quick and easy approach to a restaurant favorite.
Ingredients
- 4 ounce black cod fillets skin on or off (113g each)
- 1/4 cup white miso paste
- 2 tablespoon mirin
- 2 tablespoon sake or dry white wine
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon grated ginger optional
- 1 tablespoon vegetable oil for cooking
- sesame seeds for garnish
- chopped scallions for garnish
Instructions
- In a small bowl, whisk together white miso paste, mirin, sake (or white wine), sugar, soy sauce, and grated ginger (if using) until smooth. This is your miso marinade.
- Pat the black cod fillets dry with paper towels. Place them in a shallow dish or a zip-top bag.
- Pour the miso marinade over the cod, ensuring each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 15-30 minutes, or up to 2 hours. (For quicker version, skip refrigeration and proceed to cooking).
- Preheat your oven broiler to high or preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly brush with vegetable oil.
- Remove the cod from the marinade, allowing any excess marinade to drip off. Place the fillets skin-side up (if applicable) on the prepared baking sheet.
- Broil for 7-10 minutes, or bake for 10-15 minutes, or until the fish is flaky and cooked through, and the top has a beautiful caramelized glaze. Watch carefully to prevent burning.
- Garnish with sesame seeds and chopped scallions, if desired. Serve immediately with steamed rice and your favorite green vegetable.
Notes
For best flavor, marinate the cod for at least 30 minutes, or up to 2 hours. Do not over-marinate as the miso can break down the fish. Pat the fish dry before marinating for better absorption. Serve with steamed rice and stir-fried greens.
