Chefs at Home: Miso-Glazed Black Cod
Black cod and miso are a classic combination, and for good reason. The fish has a luscious silky texture, and the marinade caramelizes and gets just a touch of char in the broiler. Try it once, and you'll be a convert!
This recipe takes a little advance planning for the marinade, but the actual cooking couldn’t be easier and takes ten minutes or less.
Recipe and photo by Chef Justice Stewart.
- 2 pounds black cod (cut into 4 fillets)
- ¼ cup white miso paste
- ½ cup sake or dry white wine
- ¼ cup mirin
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha sauce
In a saucepan bring the sake and mirin to a boil over medium heat. Reduce this mixture for about 30 seconds, then whisk in the miso, sriracha, and sugar. Reduce the heat and simmer for about 3 minutes more.
Remove the sauce from the heat and whisk in the sesame oil, set aside and allow the mixture to cool to room temperature.
Place the fish fillets and miso mixture into a gallon size ziplock bag and move the fish around in the marinade until all pieces are fully coated. Seal the bag and refrigerate for 8-24 hours.
Preheat your broiler to high and position the rack 6-8 inches below it.
Remove the fish from the bag and brush off any excess marinade. Place the fillets on a sheet pan or baking sheet and place under the broiler for 8-10 minutes. Be sure to keep an eye on the fish while cooking as the marinade will caramelize and start to char.
Remove the fish from the heat and serve immediately with the side dish of your choice. I used spicy Asian greens with sautéed mushrooms.