Miso-Glazed Black Cod Recipe

Bro, I’m never skipping this one again.

I tried this and also found another recipe for comparison. 6 tbsp white miso paste, 3 tbsp mirin, 3 tbsp sake, 1 tbsp sugar, and omit the water. This recipe calls for 4 black cod filet. I bake it in the 400 degree oven, and cook it skin side up for 40 mins depending on the thickness of the filet, until it's darker brown. Don't flip it. And also, I left it to marinate for 2 days in the fridge prior to cooking it. The filet was perfectly seasoned just like Nobu's! I served it with rice and grilled broccolini.

Black Cod isn't my choice when I cook for clients. Because it's extremely delicate and needs to be served immediately. But a client saw this and asked that I prepare it for her. As a trial run I went with the recipe but discovered that it was too sweet. In addition, the concentrated miso paste; even though I used the recommended amount of white miso & the one I chose was sodium lite - it was quite strong. On my next run, I left out the wine, used only 1 1/2 TBS of brown sugar - wanted to keep the smokiness - included 1 tsp of honey & 1 tsp of white cane sugar, kept the sake and let it simmer - while stirring occassionally - for a bit more than 5 minutes. Which allowed the three different sugars to begin to caramelize a bit and blend with the miso and sake. I liked the taste while it cooked. Then when it cooled and I painted the filets to marinate & broil (on low) all the flavors were blending quite well. When it was time to take them out of oven - I found that each flavor including the fish - for me - now had an opportunity to make an appearance and pop. Each flavor dovetailed into the previous flavor, as opposed to having one/ two dominant elements. That's me. Others love the recipe as is . I was just looking for a way to keep the origins while finding a way to make it work for my tastes.

After following broiling directions, glaze was burnt, and fish was not done. Next time I'll broil fish for 10 minutes, then add glaze for 5 more minutes. I'll also use less miso -- way too salty.

I made this with salmon (four strips, enough for four servings) without making any further changes to the recipe (I broiled for 11 total minutes). The cook on the salmon came out perfectly, and the taste of everything was perfectly balanced. I served it with sides of Japanese potato salad and Asian pickled cucumbers...it was a perfect meal. With how easy this was to prepare, this will go into the rotation, and I wouldn't hesitate to make it for any guests. (Picture uploaded.) Thanks, Chef John!

Best cod recipe I've tried. Next time I'm going to bake it at 400 degrees for 15 minutes instead of broiling.

Deceivingly simple but works. Served over a bed of mashed potatoes and sautéed spinach topped with pickled ginger and some of remaining marinade I had set aside for this purpose. Outstanding!

substituted dry vermouth for sake substituted rice vinegar for mirin added one tablespoon coconut nectar added one tablespoon tamari added one teaspoon sriracha marinated 1.5 lbs of halibut cut into 2 oz portions roasted @ 450 until done sprinkled toasted sesame seeds before serving Next time I will reserve some marinade, heat it and use it for additional dipping or to dress the final plate

The glaze tasted amazing, but there wasn't quite enough for two filets. I made some minor substitutions - I didn't have mirin or sake so I subbed in a mixture of cooking sherry, rice vinegar, and sugar for both, and it turned out fine. This recipe makes enough glaze for about one and a half filets, and some of it boils off under the broiler - make extra!

Fabulous! A few changes: Double the recipe, and marinate chopped Bok Choy (4-6) in some. Strain and saute the bok choy, and serve all together with rice. Really great. For the recipe, I substituted dark/aged miso paste, and chardonnay instead of mirin. All of the sauce left over after marinating the fish & bok choy was reduced and used as a drizzle. Absolutely fantastic! I baked (close to the element) instead of broiled.

I made this with some modifications. The main change is that the miso I had on hand was red miso, the darker, stronger-flavored variety, so I went with that. It tasted fine but the darker color is not as visually appealing so I won't post a photograph. Also, rather than using foil on a baking sheet I used a cast iron griddle that I like. That may have made the fish a little over-cooked, but black cod is forgiving of overcooking, so it turned out fine. In any case my customer (wife) loved it so I'm declaring success. I'll definitely make it again. UPDATE: I did make it again, and this time I followed the directions of using foil on a baking sheet. It was much better as it wasn't overcooked. I've included a photo. I'll never second guess Chef John's directions attain :). I've included a photo as well.

Made this exactly as written with cod (not black cod). Elevated plain cod to an incredible level. I will make this again. Served with Japanese Fried Rice.

This recipe is seriously restaurant quality. I will be making this again…..have to use up the Sake I bought! My husband has a cold and he really liked it! It’s so good!

made this tonight. Used dry, white wine with a touch of white sugar in place of the mirin and sake. Very delicious and definitely a keeper. I felt like the marinade was a little watery, and I had to boil it down a bit more than I would have thought, Otherwise, it just ran off of the fish entirely and pooled in my baking pan. Maybe start with a little less water

Very easy to make and delicious.

This was good BUT I found the amount of miso glaze for 1 lb of black cod was way overpowering. I scrapped off most of it, and it was good. But I think you only need about 1/3 of what is called for.

Black cod is actually sable fish. Not the the cod we all buy in the grocery store. This is good but if you marinate it in the miso sauce 24 hours like Nobu's restaurant does, it will be so much better.

My wife, who is not much of a fish eater, loved this. I thought it was great, too.

it was the best it tasted so good

It didn't ring my bell, but more of a personal preference than the recipe itself.