Variation
Maple Miso: Swap the white sugar for maple syrup for a woodier sweetness.
Dinner · Seafood · Japanese
Miso Marinated Cod With Wilted Summer Greens
Enhance your dinner rotation with this miso marinated cod, featuring a savory-sweet glaze and a side of quick-wilted seasonal bok choy and spinach.
Prep
15 min
Cook
10 min
Difficulty
Medium
Serves
2
Preparation
Get these tasks done before you start cooking.
Marinating Process
- 1
Whisk Glaze
Combine miso, sugar, mirin, and sake in a small bowl until smooth.
Tip: If the miso is too thick, microwave the mixture for 10 seconds to loosen the sugars.
- 2
Cure the Fish
Pat the cod dry with paper towels. Coat thoroughly in the marinade and refrigerate for 24 to 48 hours for best results.
Tip: Place in a zip-top bag to ensure the marinade stays in contact with all sides of the fish.
How to Make Miso Marinated Cod With Wilted Summer Greens
Total time: 25 min · Yields 2 servings
- 1
Preheat and Prep
Adjust your oven rack to the top position and preheat the broiler to high. Line a shallow baking sheet with parchment paper or foil lightly greased with oil.
- 2
Clean the Cod
Remove the fish from the refrigerator. Gently wipe off excess marinade with your fingers but do not rinse. A thin layer remaining is necessary for caramelization.
- 3
Broil the Fish
Place cod skin-side down on the prepared sheet. Broil for 6 to 8 minutes, watching closely. The top should be deeply browned and charred in spots while the interior flakes easily with a fork.
- 4
Wilt the Greens
While the fish rests, heat sesame oil in a large skillet over medium-high heat. Add garlic for 30 seconds, then toss in bok choy and spinach. Stir for 2 minutes until wilted and bright green.
- 5
Season and Finish
Drizzle the soy sauce over the greens and toss quickly. Remove from heat immediately to prevent overcooking the delicate summer spinach.
Chef's Tips
- Patting the fish dry before marinating is essential for the proteins to absorb the sauce.
- Do not skip the sugar, as it is the primary agent for that signature charred crust.
- If you cannot find black cod (sablefish), sea bass or thick halibut fillets are excellent substitutes.
What to Serve with Miso Marinated Cod With Wilted Summer Greens
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of steamed jasmine rice.
- Pair with a chilled glass of dry Junmai Ginjo sake.
- Add a side of pickled ginger to cleanse the palate between bites.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy Cod: Add a teaspoon of sambal oelek or sriracha to the marinade.
Storage & Reheating
The marinated raw fish keeps for up to 3 days in the fridge. Cooked cod is best served immediately but can be refrigerated for 24 hours.
Further reading
Frequently asked questions
How long should I soak miso marinated cod?
For deep flavor, 24 to 48 hours is ideal. If you are in a rush, a minimum of 6 hours will provide decent flavor, but the texture will not be as firm and buttery.
Can I use cod instead of black cod for miso marinated cod?
Yes, but regular Atlantic or Pacific cod is leaner. Watch the cooking time closely as it can dry out faster than the oily black cod.
What is the difference between white and red miso?
White miso is fermented for a shorter time and is sweeter and milder, making it perfect for delicate seafood like fish.
Can I bake the fish instead of broiling?
You can bake it at 200°C (400°F) for 10-12 minutes, but you may need to finish it under the broiler for 1 minute to get the charred top.
Why does my miso glaze burn immediately?
The high sugar content in the marinade causes fast caramelization. Ensure your fish is at least 4-5 inches away from the broiler element.
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