Miso-Glazed Cod
Black cod (or regular cod) marinated in a sweet miso glaze and broiled until lacquered and caramelized, inspired by the iconic Nobu preparation.
Prep: 10 min · Cook: 12 min · Total: 2 hr 25 min · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (712 reviews)
INSPIRED BY
Nobu Matsuhisa's miso-marinated black cod became one of the most imitated dishes in fine dining history after it appeared on his New York menu in the 1990s. The technique itself is much older, rooted in the Japanese practice of marinating fish in miso-sake mixtures to preserve and flavor it. The home version is easier than people assume and needs almost no active cooking time.
Story
I made miso-glazed cod the first time because my friend Jamie ordered black cod at a restaurant, paid an amount of money for it that made me raise an eyebrow, and then raved about it for three days. I looked it up and saw the ingredient list and thought, that is four things from the grocery store. My first batch was with regular Atlantic cod because I couldn't find sablefish locally. I marinated it for 30 minutes because I was impatient and had read that some recipes only required a quick coat. It was fine. Technically fine. But fine is not what Jamie had been raving about. I marinated the next batch overnight, a full 18 hours, and the difference was almost startling. The glaze had penetrated deeply and the fish came out of the broiler looking like it was lacquered, deeply brown at the edges, sweet and savory at the same time, with this quality that I can only describe as rounded. All the flavors in the same direction at once. The broiler trick I learned the hard way: I initially left too much glaze on the fish and the outside burned before the center was cooked through. You have to scrape off the excess before it goes under the heat. The thin film that remains is enough. It will caramelize into something gorgeous in 8 to 10 minutes without scorching. I find sablefish at a Japanese grocery store now and use it when I can afford to. It is genuinely richer and more buttery than regular cod and makes this dish feel special. But Atlantic cod does the job well, especially with an overnight marinade. This is the fish recipe I default to when I want to cook something that feels impressive without actually being difficult.
By Casey
Ingredients
- 4 cod fillets (6 oz each), or black cod (sablefish)
- 0.25 cup white miso (shiro miso)
- 3 tbsp mirin
- 2 tbsp sake or dry sherry
- 1 tbsp sugar
- 1 tbsp neutral oil, for the pan
- 2 scallions, thinly sliced, for garnish
- 1 tsp toasted sesame seeds, for garnish
Instructions
- Whisk together the miso, mirin, sake, and sugar in a small bowl until smooth.
- Pat the cod fillets dry with paper towels. Spread the miso glaze generously over all sides of each fillet. Place in a zip-top bag or covered container and refrigerate for at least 2 hours, or up to 24 hours.
- When ready to cook, remove the fish from the refrigerator 15 minutes before cooking. Set the oven to broil on high.
- Lightly oil a foil-lined baking sheet or oven-safe skillet. Scrape the excess glaze from the fish (a thick coating will burn before the fish cooks through).
- Broil the fish 6 to 8 inches from the heating element for 8 to 10 minutes, watching closely, until the glaze is deeply caramelized and the fish flakes easily when pressed.
- Transfer to plates and garnish with sliced scallions and sesame seeds. Serve with steamed rice.
Chef Tips
- The marinade time is the most important variable. Two hours gives good flavor; overnight gives remarkable flavor, especially with regular cod. Black cod (sablefish) is richer and butterier than regular cod and can handle the full 24-hour marinade without the texture suffering. With regular Atlantic cod, stick to 2 to 6 hours so the miso doesn't over-cure the fish.
Cook's Notes
- **Black cod vs. regular cod:** Black cod (sablefish) is richer and handles 24-hour marinades well; regular cod should marinate only 2 to 6 hours.
- **Miso type:** White (shiro) miso is milder and sweeter; red miso is stronger and saltier, which can overpower the fish.
- **Sake substitute:** Dry sherry works well; avoid cooking sake, which has added salt.
- **Scrape excess glaze:** A thick coating burns under the broiler; leave a thin even film.
- **Equipment:** A foil-lined baking sheet makes cleanup easy; the glaze is very sticky.
- **Doneness cue:** The fish flakes easily when pressed with a fork and the center is opaque.
- **Serve with:** Steamed jasmine rice and a simple cucumber salad balance the rich glaze.