Recipes

Miso Cod (Black Cod with Miso)

Buttery, melt-in-your-mouth Miso Cod—an easy and elegant Japanese recipe with simple steps for restaurant-quality flavor at home.

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • 4 fillets (113-170g each) sablefish (gindara), skin-on, about 1 inch (2.5 cm) thick
  • 2 teaspoons (12g) Diamond Crystal kosher salt
  • 2 tablespoons (30ml) sake (to clean the fish and remove odor)
  • Marinade (Traditional with Saikyo Miso):
    • 6 tablespoons (90g) Saikyo miso (Kyoto-style white miso)
    • 3 tablespoons (45ml) mirin
    • 3 tablespoons (45ml) sake (do not substitute)
  • Marinade (Alternative with Regular White Miso):
    • 6 tablespoons (90g) white miso
    • 3 tablespoons (45ml) mirin
    • 3 tablespoons (45ml) sake (do not substitute)
    • 1 tablespoon (12g) sugar

Notes

  • If using saltier miso types, reduce marination time to several hours or overnight instead of 2-3 days.
  • Salmon or sea bass can be used as substitutes for sablefish.
  • Cooked leftovers keep for 3 days in the refrigerator or up to 1 month in the freezer.
  • Wipe off marinade completely before cooking—any excess will burn easily.

Instructions

  1. Sprinkle 2 teaspoons salt over 4 fillets sablefish and set aside for 30 minutes. The salt will draw out excess moisture and reduce the fish’s odor.

  2. Make the marinade: In a bowl, add 6 tablespoons Saikyo miso, 3 tablespoons mirin, and 3 tablespoons sake for the traditional recipe. (Optional: If using 6 tablespoons regular white miso, add 1 tablespoon sugar.) Mix together and pour into a flat-bottomed airtight container.

  3. Pour 2 tablespoons sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove moisture. Do not wash under running water.

  4. Place the fish in the container and coat both sides with the marinade. Slather the fillets generously with the marinade.

  5. Cover and refrigerate for 2–3 days (traditional method). If using saltier miso types, reduce marination to several hours or overnight.

  6. To cook, wipe off the marinade completely with your fingers. Do not leave any excess or it will burn easily. At this point, you can wrap the fish and freeze for up to 2–3 weeks.

  7. To Bake (Recommended): Preheat oven to 400°F (200°C). Place fish skin side up on a parchment-lined baking sheet. Bake about 20 minutes until surface is blistered and browned. No need to flip.

  8. To Broil (Optional): Preheat broiler with rack 8 inches from top element. Broil on High (550°F/288°C) for 8–10 minutes until blistered and browned.

  9. Serve immediately with rice.