Miso Glazed Cod is one of my asian restaurant go-to’s. I never even thought about cooking it myself, because who has miso (or even knows what it is)? But, since I started this blog I’ve had to venture out into a world of new ingredients. And no wonder so many restaurants make it so well–it’s so easy to make. Caught you nobu.
Side note: I’m glad I didn’t look up “miso” until after I made this and determined it was delicious. Wikipedia says: Miso (みそ or 味噌?) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌?), the most typical miso being made with soy.
Mmmmm fermenting and fungus in the same sentence. Appetizing. Not but really, it is.
I marinated the fish for a few hours and then laid it out on a baking sheet with asparagus and shitake mushrooms. I popped it in the oven first under the broiler and then baked for the rest. Came out just perfectly.
It was slightly annoying to have to buy mirin and miso for this recipe, especially when I didn’t know what either would look like, but this fish was a great mix of sweet/savory and reminds me of what I’d pay double for in a fancy Manhattan restaurant.
Nutritional Highlights: Cod is an incredibly healhty protein source…check out these stats: a 4 oz serving provides 52% of your daily protein need and only 119 calories. Cod is also great for your heart and skin…so you’ll be feeling great on the inside and out. Serve this with veggies and brown rice and you have a healthy and delicious meal.
- 6 (6-ounce) black cod fillets, or regular cod fillets
- 1/3 cup low-sodium blond or white miso
- 1/4 cup dark brown sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons mirin (Japanese cooking wine)
- Toasted sesame seeds and scallions, for garnish, optional
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 (for me this took more like 5 minutes). 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.