Miso glazed cod is a popular Japanese dish that combines the umami richness of miso paste with the delicate flavor of cod. The glaze is made from a mixture of white or red miso paste, mirin, sake, and sugar. It is brushed onto the cod and then baked or grilled until the fish is cooked through and the glaze has caramelized. The result is a flavorful and moist dish that is perfect for a weeknight meal or a special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
MISO-GLAZED BLACK COD
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
- Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
- Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
- Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g
MISO-GLAZED COD
This is the product of a tub of white miso that had sat too long untouched and some lovely cod fillets I got on sale today. Salty and a touch sweet. Very quick and easy to prepare, but elegant enough for a dinner party.
Provided by under12parsecs
Categories Asian
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your broiler. Line a baking pan with foil and spray foil with non-stick spray.
- Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth.
- Place cod in the baking pan and sprinkle with pepper.
- Spread miso mixture on the top of each cod fillet.
- Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.
MISO GLAZED COD
Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Cut the cod into 4 equal pieces, rinse and pat dry.
- In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
- Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
- Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
- Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
- Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g
MISO GLAZED COD
Steps:
- Preheat broiler.
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
- Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- If desired, serve with toasted sesame seeds and scallions.
Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams
KOREAN MISO AND HONEY GLAZED COD RECIPE - (4.3/5)
Provided by DeliciouslyDished
Number Of Ingredients 15
Steps:
- Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet. In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate. Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork. Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions. Notes *If your cod filets are quite large, you will want to cut them into pieces that are about 4 inches at their largest point. The more evenly you can cut them, the more evenly they will cook. Also, if your cod is skin on, prepare it with the skin side down and then slide it from the skin before serving. **If you cannot find gochujang, you can substitute chili garlic sauce or sambal oelek. It will be slightly spicier, but still good. ***If you cannot find beech mushrooms, you can halve 1 cup of baby button or crimini mushrooms or thinly slice larger button or crimini mushrooms.
JAPANESE MISO-GLAZED COD
For Japanese food lovers, this is a delicious way to prepare cod.
Provided by terryhongzs
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, mirin, and sesame oil in a bowl. Stir well until brown sugar is fully dissolved.
- Place cod on a baking sheet and brush about 2 tablespoons miso glaze on each fish fillet. Marinate 30 minutes to 1 hour.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Reduce oven temperature to 375 degrees F (190 degrees C). Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- Sprinkle with toasted sesame seeds and scallions before serving.
Nutrition Facts : Calories 246 calories, Carbohydrate 16.9 g, Cholesterol 61.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 32 g, SaturatedFat 0.6 g, Sodium 540.8 mg, Sugar 13.2 g
Tips:
- Choose the freshest cod you can find. Fresh cod should have a mild, sweet flavor and a firm, flaky texture.
- Miso paste is a fermented soybean paste that adds a savory, umami flavor to the glaze. It is available in white, yellow, and red varieties. White miso is the mildest and sweetest, while red miso is the strongest and most pungent.
- Mirin is a Japanese sweet rice wine that adds a subtle sweetness and depth of flavor to the glaze.
- Sake is a Japanese rice wine that adds a slightly boozy flavor to the glaze.
- Use a light touch when applying the glaze to the cod. Too much glaze can make the fish too salty.
- Broil the cod until it is cooked through and the glaze is caramelized. This will take about 5-7 minutes per side.
- Serve the cod immediately with steamed rice and vegetables.
Conclusion:
Miso-glazed cod is a delicious and easy-to-make dish that is perfect for a weeknight meal. The miso paste, mirin, and sake give the glaze a savory, sweet, and slightly boozy flavor that pairs perfectly with the mild flavor of the cod. Broiling the cod until the glaze is caramelized gives it a slightly crispy exterior and a tender, flaky interior. Serve the cod immediately with steamed rice and vegetables for a complete meal.
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