Caramelized Miso Black Cod
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Cook time: 
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Yield: 6 to 8 servings
This delicious miso black cod marinates for 3 days, but trust me, it's more than worth it!
If you can't find black cod, acceptable substitutes are Salmon, Halibut, and Arctic Char.
Marinade for Cod
  • 1 cup sake
  • ½ cup mirin
  • 1¼ cups granulated sugar
  • 2 cups white miso paste
  • 3 cloves sliced garlic
  • 2 sliced green onions
  • 6 six-ounce black cod fillets
Gai Lin (Chinese Broccoli)*
  • 1 bunch Gai Lin or broccolini
  • 1 tablespoon olive oil
  • 2 teaspoons sesame oil
  • 2 cloves of garlic, minced
  • chile flakes (add to your desired heat tolerance)
  1. Bring your mirin and sake to a boil to burn off the alcohol, about 30 seconds. Throw in the green onions and garlic. Turn the heat down to low and add the miso paste. Whisk until the miso has dissolved completely. Turn the heat up to high again and add the sugar, whisking constantly so the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  2. Place the cod fillets in a zip lock bag and pour a little more than half the marinade over them. squishing the marinade around in the bag over the cod fillets to make sure they're all covered in marinade completely. Place the bag in the fridge on a large plate, and leave for 3 days, turning the bag over once a day. Store the remaining marinade in a covered container or dish, as you'll be using it to baste the cod, and cook down to serve with the cod.**
  3. After 3 days, when ready to cook the cod, remove it from the fridge and let it sit until it comes close to room temperature. Preheat oven to 400°F.
  4. Heat an ovenproof skillet over high heat on the stove top. VERY Lightly wipe off any excess miso marinade clinging to the fillets, but don't rinse it off. Drizzle the pan with a little oil, then place the cod fillets skin side up in the pan and cook until the bottom of the fish caramelizes and darkens in spots, about 3 minutes. Flip each fillet and continue cooking until the other side is browned, 2 to 3 minutes.
  5. Place pan in the preheated oven and bake for 5 to 10 minutes until fish is opaque and flakes easily, brushing each fillet with some of the remaining miso marinade at least twice (I brush on more marinade every minute plus until it's done, whether I use the oven to cook it or the broiler., see below.
  6. Alternatively, (instead of the oven) fully cook the cod fillets under the broiler for 10 to 12 minutes, brushing with more marinade 2 to 4 times.
  7. Boil the remaining miso marinade in a pot on the stove until it thickens via reduction. Serve with the cod and gai lin or broccolini (via Robert's instructions above) and rice.
* You can use regular broccoli if you cannot find gai lin or broccolini.
**The marinade can be refrigerated for up to 1 week.
Recipe by parsley sage sweet at