Miso glazed black cod is a classic Japanese dish made popular by Nobu chef Matsuhisa Morimoto at his restaurants and cookbook by the same name. Black cod is soaked for a few days in the salty-sweet miso marinade, and ones baked it turns into this buttery, silky, intensely flavorful irresistible melt in your mouth piece of fish. I’m lucky to have enjoyed miso black cod in Japanese restaurants, but I had never made it at home until I tried the recipe from his book. This however is a much simpler version without the long marination and made with easily available white fish. Black cod can be swapped for easily available regular cod, seabass or halibut. Cod is way economical than halibut, but this week halibut was on weekly sale at our local Whole Foods so I made it with halibut. Look for thick center cut white fish not the tail ends.
Ingredients Highlight
- White fish– Cod, black cod, firm seabass and halibut work the best. I have tried this recipe with all 4 types and they worked amazingly. Fresh works the best, but frozen will also work if thats what you have. Allow the fish to thaw out completely and pat it dry with paper towels. Frozen fish holds too much water that will make the fish steam rather than roast and sear. Look for thick center cut piece of fish, avoiding the thin tail end.
- Miso paste– Mild white organic miso paste is what I used, you can usually find it in the produce section by the tofu. Another great place would be Asian markets were a variety of miso is available.
- Brown sugar– I like coconut or brown sugar for the color. If you have white use that no need to buy brown.
- Soy sauce– I like to and use low sodium for health reasons and because miso is generally salty.
- Sesame oil– roasted sesame oil adds incredible flavor. A staple ingredient to have in your pantry at all times.
- Garlic– makes everything taste better. Minced or grated is perfect for this recipe.
How to Make Miso Glazed Fish
- Miso glaze– Combine the ingredients in a bowl and whisk until smooth. Set aside until you need to glaze the fish.
- Cooking the Fish– we first get a good sear by pan roasting the fish in a hot skillet. This is done by heating a well seasoned skillet or non stick pan(please no teflon) on high heat.
- Allow the fish to cook for a few minutes then turn it over. Glaze the cod with the miso glaze and transfer the pan to the hot oven. If you don’t have an oven proof pan transfer the fish to a parchment lined baking sheet.
- The cod will cook quickly because it partly cooked. Brush some more glaze on top a few times for an intense flavor.
- Once cooked serve right away. We loved it with my Sesame Ginger Fried Rice with Spring Veggies
Miso Glazed Halibut
Equipment
- Oven proof pan or well seasoned skillet
- parchment lined baking sheet
- small mixing bowl
Ingredients
- 1-1¼ lb cod, halibut or seabass fillet
- 1-2 tbsp olive or any neutral oil
- â…“ cup mild white miso paste
- 1 tsp grated garlic
- 2-3 tbsp mirin
- 2 tbsp low sodium soy sauce or tamari
- 1 tbsp toasted sesame oil
- 2 tsp sugar, brown
Serving suggestions
- chopped green onions and tosted sesame seeds
- Sesame Ginger Fried Rice with Spring Veggies
Instructions
- Preheat your oven to 375 °F then switch to broil. (only if cooking in the oven, see full instructions below)
- In a bowl, whisk together the miso paste, soy sauce, brown sugar, sesame oil and garlic. Taste, adjust any ingredient to suit your taste and set aside.
- Place a skillet or nonstick pan over a high heat. Add the olive oil and then add the fish, top side down. Sear for 2-3 minute and then turn the fish over.
- Brush the top of the cod generously with the miso glaze and then transfer the pan to the oven. ( if your pan is not oven safe, transfer the fish to a parchment paper lined baking sheet. Roast for 6-8 minutes brushing with more glaze if desired.
- Take the fish from the oven and check for doneness. The fish should feel firm when pressed and flake easily with a fork.
- We enjoyed it with some veg loaded fried rice
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