This miso glazed black cod has to be one of my favourite dishes and since black cod is a little on the expensive side here I typically only use in on special occasions like Valentine’s Day and it is alway an absolute please to do so! Black cod (aka sablefish) is a white fish that has a buttery texture due to the fatty layers that contain as much omega 3 fatty acids as wild salmon. My favourite way to enjoy black cod is in a super quick and easy miso marinade or glaze that takes 10 minutes to make the marinade and 10 minutes to cook with a marinate time of anywhere from 30 minutes to 3 days. That means that you can make the marinade a day or more ahead of time and you can have an amazing dinner ready in under 10 minutes! Although the recipe for this misoyaki black cod is nice and simple it’s so good that it’s sure to impress that special someone on Valentines Day!
Black cod is amazingly buttery, like salmon, and it just melts in your mouth!
I served the miso glazed black cod on a bed of shiitake mushrooms and baby bock choy that was seasoned with a drizzle of some of the reserved miso marinade.
Are you doing the whole Valentine’s Day Dinner at home thing too! Check out some of my fellow food bloggers ideas for the perfect date night in!
Savory: Beet and Merlot Risotto from Heather Cristo Miso Glazed Black Cod from Closet Cooking Fresh Lobster with Potatoes and Corn from Bev Cooks
Sweet: Death by Chocolate from What’s Gaby Cooking Mini Strawberry Heart Hand Pies from Table for Two Crispy Brown Butter Chocolate Chunk Cookies from Picky Palate Valentine Breakfast with Heart Pancake Art from A Spicy Perspective Very Cherry Chocolate Chip Cookies from Marla Meridith Berry Heart Parfaits from Weelicious Almond Sugar Hearts from Hola Jalapeño Toasted Coconut Buttermilk Waffles from Country Cleaver No Bake Mini Strawberry Cheesecakes with Chocolate Ganache from Baked by Rachel
Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
Buttery soft black cod in a simple and tasty miso marinade that melts in your mouth taking your taste buds on a trip to heaven.
ingredients
- 1/3 cup white miso (gluten-free for gluten-free)
- 1/3 cup sake
- 1/3 cup mirin
- 1/4 cup brown sugar
- 4 (6 ounce) black cod fillets or chilean sea bass, salmon, etc
- 1 tablespoon oil
- 1 pound baby bok choy, sliced 1/4 inch thick
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 cloves garlic, chopped
- 1/4 cup dashi or broth or water
- 1 teaspoon soy sauce or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
For the miso glazed black cod:
For the baby bok choy and shiitake mushrooms:
directions
- Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.
- Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days.
- Place the fish on a greased baking sheet and bake in a preheated 400F/200C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.
- Heat the oil in a pan over medium-high heat add the bok choy stems and shiitake mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant, about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the leaves have wilted, remove from heat and mix in the sesame oil.
- Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the the remaining marinade and optionally garnished with green onions and/or sesame seeds.
For the miso glazed black cod:
For the baby bok choy and shiitake mushrooms:
Option: Use honey or other sweetener rather than the brown sugar if desired but the brown sugar brings the hint of molasses umami.
Note: If you use broth or water to braise the bok choy you may want to add a teaspoon fish sauce for that extra kick of umami.
Note: If I was making the baby bok choy and shiitake mushrooms as a side dish without the miso marinade for flavour, I would add more soy sauce and maybe some oyster sauce for more flavour.
Wow, these photos are gorgeous Kevin! What a great fish recipe!!
This is a delicious recipe! Gorgeous photos!
I love miso glazed fish, but have never had black cod before… This looks beautiful!
Sues
This looks so good! I LOVE that shiny glaze on top!!
Julie @ Table for Two: It is the mirin in the glaze that gives it the nice shininess.
This is absolutely beautiful. I would love to serve this to my hubby on Valentines Day.
OMG I remember the first time I had glazed black cod and it melted in my mouth. This is taking me back so I had to pin it in two places (seafood board and my dinners to try board). Cannot wait to try this!
Gorgeous! And that glaze!! Wish I could dive in right now!
Miso + cod = YES!
This cod looks so mouthwatering! I'm loving that you used miso for glaze! thanks for sharing, Kevin! and those Valentine's dinner recipes, all look awesome!
looks lovely! any suggestions for a substitute for sake?
beth: A dry sherry or a dry white wine would work. (All of the alcohol will be cooked away when you make the marinade.)
Have a dish like this at a restaurant, YUM!! Will try this soon. I have tried to get it right at home, but it was just not right!!
Your photo's make this cod look mouthwatering delicious! Thank you for sharing this recipe.
Yum! I've been dying for some black cod after an amazing meal at Nobu. This version looks just like it, so I'll have to try it out sometime soon!
I love black cod ~ but miso glazed? Even better!
This looks fantastic! I've never had miso-glazed fish, but I may have to try it now! Thanks for the recipe!
That is so beautiful! Would this work with salmon too? I don't think I'll be able to find black cod around here.
Kate Ramos: This would be great on salmon or another good one is Chilean sea bass.
Kevin this is such a wonderful and surely flavorful dish. I invite you to share at my Thursday hop ( link up today through Sat midnight) Hugs!
thanks for the tip re sake, kevin!
Kevin, WOW!! this looks amazing. . I can't believe this is black cod!!! Looks like salmon and looks amazing!!! Can't wait to try this!
HipFoodie Mom: I was trying out a new brand (well for me anyways) of organic white miso and it has a slightly darker colour that seems to have darkened the black cod. You can see the white flesh on the inside in the one photo.
Looks like salmon, and it looks delish, I will try this, maybe on company next week. Thank you
This is a work of art. Looks beautiful….the glaze is outstanding. Bookmarked.
Kevin, i had this dish several years ago at a local Asian fusion restaurant and loved it. i hoped that one day i'd be able to make it at home. after you posted this, i made it over the weekend (black cod hard to find here, but as luck would have it, Chilean sea bass was on sale). it turned out absolutely spectacular. my baby bok choy was a little large but a hot wok gave it a nice quick sear before adding the dashi. thank you so much for posting this.
David S: I'm glad that you enjoyed it!
Just made this for dinner – it was AMAZING!!!! <3
Podrían colocar las recetas en español también entiendo los ingredientes pero no el procedimiento gracias
Por favor colocar las recetas en español gracias
THIS recipe looks fabulous, I think I had this ate at joe’s Stone Crab. Thanks for posting, I have to try this!
Wow, is this good. I live in S.E. Alaska, one place where black cod are caught, but they are hard to find; I think most of it is exported out of the state. I did find wild caught winter King salmon for this recipe. I also was not able to find baby boy choy, but used “regular” bok choy. We ate every bite.