Miso-Glazed Cod
Thick cod fillets marinated in a sweet white miso glaze, then broiled until lacquered and caramelized. Plan ahead: marinate for at least 24 hours, up to 3 days.
Ingredients
- 4 fillets cod fillets (about 6 oz each), skin removed
- 6 tbsp white (shiro) miso paste
- 1/4 cup mirin
- 2 tbsp sake (or dry sherry)
- 2 tbsp granulated sugar
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
- 4 scallions, thinly sliced
- 4 tbsp pickled ginger (gari)
Instructions
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1
Make the marinade: whisk together 6 tbsp white (shiro) miso paste, 1/4 cup mirin, 2 tbsp sake (or dry sherry), 2 tbsp granulated sugar, 2 tsp soy sauce, and 2 tsp toasted sesame oil in a bowl until smooth.
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2
Pat 4 fillets cod fillets (about 6 oz each) (with skin removed) dry. Coat all sides with the marinade and place in a zip-lock bag or shallow dish. Refrigerate for at least 24 hours, or up to 3 days.
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3
When ready to cook, preheat the broiler to high with an oven rack 4-5 inches from the element. Line a baking sheet with foil and lightly oil it.
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4
Remove cod from the marinade and gently wipe off the excess — excess marinade will burn. Place on the prepared baking sheet.
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5
Broil for 10-12 minutes until the glaze is deep amber and caramelized and the fish flakes easily and reaches an internal temperature of 145°F (63°C). Watch carefully the last 2 minutes to prevent burning.
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6
Transfer to plates. Garnish with 4 thinly sliced scallions and serve with 4 tbsp pickled ginger (gari) alongside steamed rice.