What Is Miso Cod?
Miso-marinated black cod pairs the buttery, rich flavor of the fish with an umami-packed marinade made with mirin, a sweet Japanese rice wine, and sharp, aromatic sake. A blast of high heat in the final moments of cooking gives the dish its signature caramelized exterior.
Miso Cod Recipe
Prep Time5 min
Total Time48 hr 15 min
Cook Time10 min
- ⅛ cup mirin
- ⅛ cup sake
- 2 tablespoons white miso paste
- 1 ½ tablespoons brown sugar
- 2 black cod, trout, or Chilean sea bass fillets
- 1–2 tablespoons neutral oil, like grapeseed or vegetable oil
- Thinly sliced scallions, to garnish
- Sesame oil, optional
- A few days prior to serving, prepare the miso marinade. First, combine the sake and mirin in a small saucepan and bring to a boil. Lower the heat, and add the miso paste and the brown sugar, whisking until completely incorporated. Do not allow the sugar to scorch. Remove from the heat, and let cool.
- Pat cod fillets dry with paper towels, then place in a baking dish or shallow bowl. Cover with the marinade, turning to coat. Cover with plastic wrap, and allow to marinate in the refrigerator for 2–3 days.
- When it’s time to cook, preheat the oven to the broiler setting. Heat oil in an oven-safe skillet over high heat. Remove fish from marinade, letting any excess drip off, and place skin-side up in the pan. Cook for 4 minutes, or until the bottom of the fish takes on a golden brown hue. Repeat on the other side.
- Transfer the pan to the oven and finish under the broiler. Keep a close eye on the fish to ensure it doesn’t burn or overcook. Cook until the fish is tender and flakes easily.
- Garnish with scallions, and drizzle very lightly with toasted sesame oil, if desired.
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