Miso-Glazed Cod
Buttery cod fillets marinated in a sweet white miso glaze and broiled until caramelized and flaky.
Details
Ingredients
- 4 cod fillets (6 oz each)
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake or dry white wine
- 1 tbsp sugar
- 1 tsp sesame oil
- Steamed rice and sautéed bok choy, for serving
- Sesame seeds and green onions, for garnish
Instructions
- 1
Mix miso paste, mirin, sake, sugar, and sesame oil until smooth.
- 2
Coat cod fillets in the miso mixture. Marinate 30 minutes (or up to 24 hours for deeper flavor).
- 3
Preheat broiler to high. Line a baking sheet with foil.
- 4
Wipe off excess marinade from the fish (to prevent burning). Place on the baking sheet.
- 5
Broil 8-10 minutes, about 6 inches from the heat, until the glaze is caramelized and bubbly and the fish flakes easily.
- 6
Serve over steamed rice with sautéed bok choy. Garnish with sesame seeds and green onions.
About This Recipe
The allure of perfectly glazed fish, burnished to a deep golden hue with a complex sweet-savory crust, is a hallmark of Japanese culinary artistry. Miso-Glazed Cod, a simplified homage to the revered Gindara Saikyo Yaki (broiled black cod marinated in Saikyo miso), exemplifies this elegance with remarkable ease. What elevates this dish beyond a simple broiled fish is the transformative marinade: a meticulously balanced blend of white miso paste, the sweet tang of mirin, the subtle depth of sake, and a touch of sugar. This combination not only infuses the delicate cod fillets with profound umami but also facilitates a stunning caramelization under the broiler, creating a succulent, flaky interior encased in a flavorful, slightly sticky exterior. White miso, specifically, provides a milder, sweeter profile compared to its red counterparts, making it ideal for this delicate fish. The key technique lies in adequate marination, allowing the flavors to penetrate, followed by a careful broil to achieve that desirable char without overcooking. While cod is traditional, this versatile glaze also shines with halibut or salmon. Serve this umami-rich creation simply with fluffy steamed rice and crisp sautéed bok choy to balance its richness, garnishing generously with toasted sesame seeds and vibrant green onions for a fresh finish.
Tips & Tricks
- • To achieve the best caramelization without burning, position your oven rack 6-8 inches from the broiler element. Keep a close eye on the fish during broiling, as the sugars in the glaze can brown quickly.
- • If sake is unavailable, a dry white wine can be used as a substitute, though sake offers a distinct depth. For a richer flavor profile, consider adding a small grated knob of ginger or garlic to the marinade.
- • The cod fillets can be marinated for up to 24 hours in the refrigerator, allowing for deeper flavor penetration and making weeknight cooking a breeze. Store cooked leftovers in an airtight container for up to 2 days and gently reheat in a microwave or oven.
- • Beyond rice and bok choy, this dish pairs wonderfully with a light cucumber salad dressed with a rice vinegar vinaigrette, offering a refreshing counterpoint to the rich glaze. A sprinkle of shichimi togarashi can also add a pleasant spicy kick.
Nutrition Facts
Per serving (approximate)