Miso Glazed Black Cod with Bok Choy

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Black cod, also sold as sablefish, is one of the fattiest white fish available, and that richness is exactly what makes it ideal for a miso marinade. The sugars in white miso caramelize fast under high heat, forming a glossy, slightly bitter-sweet crust while the fish inside stays moist.

This preparation is based on the style made famous by Nobu Matsuhisa, but scaled for a home oven and a weeknight schedule. A 24-hour marinade gives the deepest flavor, though even two hours produces a noticeably better result than skipping it entirely.

The bok choy adds a clean, lightly bitter counterpoint to the rich fish. A quick saute in sesame oil with garlic keeps the stems crisp and the leaves just wilted. No heavy sauce needed.

Why You’ll Love This Recipe

• Broiling caramelizes the glaze in under 10 minutes
• Just 6 main ingredients, no specialty equipment required
• Make-ahead marinade means almost no active cook time
• High-protein, omega-3 rich plate that eats like a full meal

Ingredient Notes

• Black cod (sablefish): Look for skin-on fillets 150-180 g each. If black cod is unavailable, Chilean sea bass is the closest substitute in fat content and texture, though it costs more.
• White miso (shiro miso): White miso is milder and sweeter than red or mixed miso, which is important here since the glaze can turn bitter under the broiler if the miso is too strong. Avoid using red miso unless you reduce the quantity by half.
• Mirin: Mirin adds sweetness and helps the glaze stick. If you don’t have mirin, substitute 2 tbsp dry sake plus 1 tsp honey.
• Sake: Dry sake thins the marinade and adds subtle umami. Dry sherry works as a substitute in a pinch.
• Bok choy: Baby bok choy halved lengthwise cooks evenly in 4-5 minutes. Regular bok choy cut into quarters works too, but needs an extra minute in the pan.
• Sesame oil: Use toasted sesame oil for the bok choy saute, not raw. The flavor difference is significant. Add it at the end of cooking to preserve the aroma.

Miso Glazed Black Cod with Bok Choy

Miso marinated black cod broiled until lacquered and caramelized, served with garlic-sesame bok choy. A restaurant-quality plate built around one pan and a short ingredient list.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

Miso Marinade

• 3 tbsp white miso (shiro miso) about 60 g
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp granulated sugar
• 1 tsp soy sauce

Fish

• 4 pieces black cod fillets, skin-on 150-180 g each
• 1 tsp neutral oil for wiping the rack

Bok Choy

• 4 heads baby bok choy halved lengthwise
• 3 garlic cloves thinly sliced
• 1 tbsp neutral oil
• 1 tsp toasted sesame oil added off the heat
• 1 tbsp low-sodium soy sauce
• 2 tbsp water
• pinch kosher salt

To Serve

• 2 cups cooked steamed short-grain rice optional
• 1 tsp toasted sesame seeds optional garnish
• 2 tbsp thinly sliced scallions optional garnish
• 4 lemon wedges optional

Method

 

Make the Marinade

1. Whisk together the white miso, mirin, sake, sugar, and soy sauce in a small bowl until smooth and the sugar has dissolved.
2. Place the black cod fillets in a shallow dish or zip-lock bag and coat each fillet evenly with the marinade.
3. Cover and refrigerate for at least 24 hours, or up to 48 hours for maximum flavor.

Broil the Black Cod

1. Remove the fillets from the marinade and let them sit at room temperature for 15 minutes. Heat the oven broiler to its highest setting (about 230 C / 450 F).
2. Lightly oil a wire rack set over a foil-lined rimmed baking sheet.
3. Use a paper towel to gently wipe most of the excess marinade off each fillet, leaving a thin even coating.
4. Place fillets skin-side down on the prepared rack. Broil on the top rack for 8-10 minutes, until the glaze is deep golden-brown and caramelized and the fish flakes easily at the thickest point (internal temperature 60 C / 140 F).
5. If the glaze darkens too fast before the fish is cooked through, move the rack one level lower and continue broiling.

Saute the Bok Choy

1. Heat 1 tbsp neutral oil in a 12-inch nonstick skillet over medium-high heat.
2. Add the garlic slices and cook for 30 seconds, stirring, until fragrant but not browned.
3. Add the bok choy halves cut-side down. Let them sear undisturbed for 2 minutes until lightly golden on the cut surface.
4. Add the soy sauce and water. Cover with a lid and steam for 2-3 minutes until the stems are just tender when pierced with a knife tip.
5. Remove from heat, drizzle with toasted sesame oil, and season with a pinch of kosher salt.

Plate and Serve

1. Place a portion of steamed rice in the center of each plate if using.
2. Set one black cod fillet alongside or on top of the rice.
3. Arrange two bok choy halves beside the fish. Garnish with sesame seeds and scallions, and serve with a lemon wedge.

Notes

The marinade can be made up to 3 days ahead and refrigerated. If you want stronger caramelization, brush a thin second layer of plain miso onto the fillet in the last 2 minutes of broiling.

Tips for Success

• Pat the cod fillets dry before applying the marinade so it adheres evenly to the surface.
• Marinate for at least 24 hours in the fridge for the deepest caramelized crust when broiling.
• Wipe off excess marinade before broiling or the sugars will scorch before the fish cooks through.
• Broil on a wire rack set over a foil-lined baking sheet to keep heat circulating around the fillet.
• Watch the bok choy closely in the last minute – stems should be just tender, not limp or waterlogged.

Variations

• Swap black cod for salmon fillets, reduce marinade time to 4 hours, broil 6-8 minutes.
• Add 1 tsp chili paste to the miso glaze for a spicy-sweet version that pairs well with steamed rice.
• Replace bok choy with broccolini or snap peas sauteed in the same garlic-sesame base.

Storage and Reheating

Store leftover black cod and bok choy in separate airtight containers in the fridge for up to 2 days. The glaze on the fish softens overnight, but the flavor holds well.

To reheat the cod, place it in a 160 C / 320 F oven for 8-10 minutes until warmed through. Avoid the microwave – it toughens the fish noticeably. Reheat the bok choy in a hot skillet for 1-2 minutes with a small splash of water to revive it.

Freezing is not recommended for the cooked dish. The fish texture degrades significantly after thawing. You can freeze raw marinated fillets for up to 1 month and cook from frozen by adding 4-5 minutes to the broil time.

Serving Suggestions

Serve each fillet over a bowl of short-grain steamed rice, which absorbs the glaze drippings from the plate. A small pile of pickled cucumber or daikon on the side adds a bright, acidic contrast to the rich fish.

For a lower-carb option, cauliflower rice or soba noodles tossed with a little sesame ginger dressing both work well underneath the cod. A wedge of lemon on the side is worth adding even though the dish is already well-balanced.

This plate works for a weeknight dinner but also holds up at a dinner party. The miso marinade is done ahead of time, leaving only a 15-minute cook window when guests arrive.

FAQ

Why is my miso glazed cod burning on top before it’s cooked through?

The miso glaze burns easily under the broiler because of its sugar content. Wipe off most of the marinade before broiling and keep the rack about 15 cm (6 inches) from the heating element.

Can I use red miso instead of white miso for this black cod recipe?

You can, but red miso is saltier and more pungent, so cut the quantity to 2 tbsp instead of 3. The glaze will be slightly darker and less sweet.

Can I marinate the black cod for more than 24 hours?

Up to 48 hours is fine for black cod because the fat content protects the flesh. Beyond 48 hours, the miso starts to cure the fish and the texture becomes dense and salty.

What goes well with miso black cod besides bok choy?

Steamed or roasted edamame, miso soup, or a simple cucumber salad with rice vinegar all complement the richness of the fish without competing with the glaze. Soba noodles with scallion oil also work as a base.

Is miso glazed black cod gluten-free?

Standard white miso often contains barley or wheat, so this dish is not gluten-free as written. Use a certified gluten-free miso and check your mirin label, as some brands include glucose syrup from wheat.

How do I know when the black cod is done under the broiler?

The fillet is done when the glaze is deep golden-brown and the fish flakes easily when pressed with a fork at the thickest point. An instant-read thermometer should read 60 C / 140 F at the center.