Miso Glazed Cod
Instructions
- 1
In a medium bowl, whisk together the white miso paste, mirin, sake, brown sugar, rice vinegar, grated ginger, and sesame oil until smooth and well combined.
- 2
Pat the cod fillets dry with paper towels and place them in a shallow dish or resealable bag. Pour half of the miso marinade over the fish, reserving the other half. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- 3
Preheat your oven broiler to high and position the rack about 6 inches from the heat source. Line a baking sheet with parchment paper or lightly oil it.
- 4
Remove the cod from the marinade, allowing excess to drip off. Place the fillets on the prepared baking sheet, skin-side down if applicable.
- 5
Broil the cod for 8-10 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. The top should develop a beautiful caramelized glaze.
- 6
While the fish cooks, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for 2-3 minutes until slightly thickened.
- 7
Transfer the glazed cod to serving plates and drizzle with the warmed sauce. Garnish with sliced green onions and sesame seeds.
- 8
Serve immediately with steamed rice and sautéed bok choy or your favorite Asian-inspired vegetables.
Chef's Note
"This elegant Japanese-inspired dish delivers restaurant-quality results with surprisingly simple technique—the key is letting the miso marinade work its magic for at least an hour, creating that beautiful caramelized glaze that makes the delicate cod absolutely irresistible."
