Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Miso Glazed Black Cod

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Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
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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.

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!

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
Black cod is amazingly buttery, like salmon, and it just melts in your mouth!

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
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.

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
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

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Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Prep Time:10 minutes Marinate Time:72 hours Cook Time:10 minutes Total Time:20 minutes Servings: 4

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
    For the miso glazed black cod:
  • 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
    • For the baby bok choy and shiitake mushrooms:
  • 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
directions
    For the miso glazed black cod:
  1. 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.
  2. 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.
  3. 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.
    4. For the baby bok choy and shiitake mushrooms:
  4. 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.
  5. 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.
Note: For optimal flavour marinate the fish for 2-3 days but if you are in a hurry, overnight or while you are at work or 30 minutes or even just brushing the marinade on the fish and broiling right away will work, but with less flavour.
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.
Nutrition Facts: Calories 335, Fat 15.6g (Saturated 2.2g, Trans 0), Cholesterol 75mg, Sodium 493mg, Carbs 14.3g (Fiber 2.3g, Sugars 6.4g), Protein 36.2g
Nutrition by: Nutritional facts powered by Edamam
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Similar Recipes:
Salmon Teriyaki
Maple-Miso Dijon Salmon
Cilantro and Lime Salmon
Apricot Dijon Glazed Salmon
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Reader Interactions

Comments

  7. Grandbabycakes says

    February 11, 2015 at 2:42 pm

    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!

    Reply

  23. kevin says

    February 13, 2015 at 3:49 am

    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.

    Reply

  26. David S says

    February 16, 2015 at 4:24 pm

    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.

    Reply

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