Miso Glazed Cod

After a trip to H-Mart, an Asian inspired supper: miso glazed cod. Miso is a seasoning made by fermenting of rice, grains and soybeans. It’s a salty, funky paste that gets more complex as it ages. There are lots of vareities, some named after their ingredients (rice, barley), others after their color (white, red).

Today, we’re talking about white miso, which in reality looks yellow. Its complex flavor is the base for a salty-sweet-umami sauce that Nobu Matsuhisa of Nobu made famous by pairing with black cod — or sablefish. Today, I’m using it with regular cod. (It’s just as delicious.)


It’s easy to put together if you have a few Asian ingredients already on hand. Just whisk, broil and serve. We made the recipe with forbidden rice, also known as black rice, and bok choy, which we sauteed witih a little garlic and ginger. An easy and impressive Friday night dinner.

Miso Glazed Cod

Miso Glazed Cod


  • 1/3 cup white miso
  • 1/3 cup mirin
  • 3 tablespoons rice vinegar
  • 2 tablespoons grated ginger
  • 1 tablespoon sesame oil


  1. Cover a sheet pan with aluminum foil. Whisk all ingredients together.
  2. Wash and dry fish. Place fish in a glass dish or plastic gallon bag and pour miso marnate over it. Marinate for 1/2 hour at room temperature.
  3. Preheat broiler to 450. Remove fish from dish or bag and place on sheet pan and pour the miso over it.
  4. Broil for 6-8 minutes until the fish is cooked through and has brown, crispy edges.


Comments are closed.