Make this Miso Glazed Cod and dinner will feel like a special occasion. This sweet, savory and buttery fish is spectacular.
If you have dined at Nobu restaurants you know about this incredible dish. If not, allow me to introduce you.
Cod is a buttery, thick, white fish with mild flavor. The miso marinade coats the fish caramelizing into a delicious glaze that contrasts with the fish delicate flavor.
Recipe highlights
Big flavor: The miso glaze is a rich umami flavor boost that enhances the cod mild taste.
Easy to cook: Once your fish is marinated (which takes 24 hours) the cooking process is easy. The fish broils to perfection and the end result is a sticky, sweet glaze with a tender, buttery interior.
Impressive: This dish is quality restaurant! Impressive to serve to guests or enjoy during a special occasion.
Ingredients
- Cod: In this recipe I used Ling Cod that we brought from our fishing trip Alaska this summer. It is a fatty, thick, white fish. If you can't get cod, sea bass and salmon are great substitutes.
- Miso paste: This recipe calls for white/light miso paste. I got mine at Trader Joe's.
- Rice vinegar: This sweet vinegar helps balance out the miso paste salty umami flavor.
- Sake: This Japanese rice wine adds a lot of flavor to the marinade.
- Sugar: brown sugar helps caramelize the marinade when cooking the fish.
Step by step recipe process
This recipe requires a long marinade time. Ideally 24 hours.
Make the marinade by combining the sake and rice vinegar. Bring them to a boil to cook off the alcohol while concentrating the umami and sweet flavor of the marinade.
Lower the heat and add the miso paste and sugar. Stir well and cook until the marinade reduces and starts thickening.
Allow the marinade to cool off completely.
Place the fish in a deep dish big enough to hold the entire fillet and the marinade.
Add the marinade to the fish ensuring the entire fillet is covered. I use a fillet that was about 1 lb. Next time I make this recipe I will cut the fish into individual fillets to get more surface covered with the marinade.
Cover with plastic wrap and refrigerate for 24 hours.
When ready to cook, line a baking sheet with aluminum foil (I did parchment paper and it burned). Add the fish and broil on high for about 10-12 minutes until the fish is caramelized.
Serving miso cod
To serve this fish you will need a fresh green vegetable to balance the umami and sweet flavors from the fish.
I love to make a simple cucumber salad dressed with chili oil.
You can't go wrong with serving this fish over white rice to round up the meal.
Storage and reheating instructions
Store leftovers in the fridge in an airtight container for up to 3 days.
I like reheat this fish in the air fryer using a low temperature to try to preserve the fish's texture.
Miso Glazed Cod
Ingredients
- 1 lb Cod
- 3 tablespoons sake Japanese rice wine
- 3 tablespoons rice vinegar
- ⅓ cup miso white paste
- ⅓ cup sugar
For serving
- rice
- cucumber salad
Instructions
- In a sauce pan over medium-high heat, add the sake and rice vinegar.3 tablespoons sake, 3 tablespoons rice vinegar
- Bring the mixture to a boil and let it reduce by ⅓.
- Reduce the heat to medium and add the sugar and miso paste.⅓ cup miso white paste, ⅓ cup sugar
- Simmer for 3-5 minutes and remove from the heat.
- Allow the mixture to fully cool down.
- Use a baking dish large enough to hold the fish and the marinade and add the cod and cover with miso marinade. Cover with plastic wrap and refrigerate for 24 hours.1 lb Cod
- Line a baking sheet with aluminum foil and place the fish on it.
- Broil the fish on high for 10-12 minutes until it turns deeply golden brown. If you want to check the internal temperature it should read at 135F.
- Serve with rice and cucumber salad.
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