Description
A luxurious yet simple dish featuring buttery black cod marinated in a rich miso glaze, served on a bed of vibrant baby bok choy and shiitake mushrooms.
Ingredients
Scale
- 1/3 cup white miso
- 1/3 cup sake
- 1/3 cup mirin
- 1/4 cup brown sugar
- 4 (6-ounce) black cod fillets
- 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
- 1 teaspoon soy sauce or tamari
- 1 teaspoon toasted sesame oil
Instructions
- Prepare the Marinade: Combine miso, sake, mirin, and brown sugar in a saucepan; heat until sugar dissolves and mixture is smooth, about 5 minutes. Allow to cool.
- Marinate the Fish: Submerge black cod fillets in 2/3 of the marinade; marinate in the fridge for 30 minutes to 3 days.
- Bake the Fish: Preheat oven to 400°F (200°C), place marinated black cod on a greased baking sheet. Bake for 8-10 minutes or until flaky; broil for 2-3 minutes for a golden finish.
- Sauté the Bok Choy and Mushrooms: In a non-stick pan, heat oil over medium-high; sauté bok choy stems and shiitake mushrooms for 2-3 minutes. Add garlic, then bok choy leaves, dashi, and soy sauce; simmer until leaves wilt.
- Premier the Dish: Mix sautéed veggies with toasted sesame oil; serve black cod on the vegetable bed, drizzle with remaining marinade, and garnish as desired.
Notes
Marinate the fish a day ahead for deeper flavor. You can also use an air fryer at 375°F for a crispy finish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 50mg
Keywords: Miso Glazed Black Cod, Japanese Cuisine, Seafood, Gourmet, Easy Dinner