Kyoto-Style Miso Glazed Black Cod
Buttery black cod fillets marinate in a sweet white miso paste until they absorb its deep umami character, then broil to a caramelized, almost candied crust. The fish flakes apart in rich, silky layers beneath the burnished glaze, delivering a flavor so refined it made this dish world-famous.
Ingredients
- 4 black cod (sablefish) fillets, about 6 oz each
- 1/3 cup white miso paste (shiro miso)
- 3 tbsp mirin
- 3 tbsp sake
+ 9 more ingredients
Instructions
Combine white miso paste, mirin, sake, sugar, soy sauce, and grated ginger in a bowl. Whisk until smooth and the sugar is fully dissolved.
Pat the black cod fillets dry with paper towels and place them in a shallow dish. Pour the miso marinade over the fish, turning to coat all sides evenly.
Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for the deepest flavor.
When ready to cook, preheat your broiler to high and position a rack about 6 inches from the heat source. Line a baking sheet with foil and lightly oil it.
Remove the fish from the marinade and gently wipe off excess paste with your fingers, leaving a thin coating. Too much paste will burn under the broiler.
Place the fillets on the prepared baking sheet skin-side down.
Broil for 8-12 minutes, watching carefully, until the glaze is deeply caramelized and bubbling with dark amber spots. The fish should flake easily when tested with a fork.
Transfer to plates and garnish with sliced green onions, sesame seeds, and pickled ginger. Serve with steamed rice and a lemon wedge.
Nutrition Estimate
Per serving • Estimated by Blinner AI