Miso glazed black cod with bok choy

Miso glazed black cod is a signature dish at many Southeast Asian restaurants. Black cod is one of my favorite types of fish – it is delicate, flakey and delicious. Check out the other black cod recipes: Black cod over tomato-saffron risotto and Black cod with caramelized fennel and Manila clams in tomato-fennel-saffron broth.

serves: 4        difficulty: medium      prep time: 1 hrs


  • 2 lbs black cod
  • 1/4 cup white miso
  • 2 tbs sesame oil
  • 1/4 cup mirin (Japanese rice wine)
  • 1 tbs brown sugar
  • 2 tbs olive oil
  • 2 heads of bok choy
  • 1 garlic clove
  • 2 tbs vegetable or canola oil


Remove the skin and portion the black cod.


To prepare the marinade, combine the white miso, sesame oil, mirin and brown sugar.

You should have a paste that looks like this.

Next smear the paste over the cod and refrigerate at least for an hour – up to overnight.

Take the cod out of fridge 30 min before cooking it – you want it to come up to room temperature.

Preheat the oven to 400 degrees.

The cod and the bok choy will cook very quickly – and you can do it at the same time. If you must sequence it, cook the bok choy first.

Quarter the bok choy lengthwise.

Mince the garlic clove. Heat a sauté pan. Add the olive oil, and once it shimmers, add the bok choy. Saute for 1 min, and then add the garlic. Season with salt. Cover and continue sautéing for another 2 min. Remove from the heat. Note that it will continue cooking in the pan, so you want it undercooked when you remove it from the heat.

Heat a frying pan large enough to hold the cod pieces. Add the canola or vegetable oil, and when it shimmers add the cod. Turn on the broiler of your oven, and place the pan with the cod under the broiler.  Monitor closely –  it will take only a 1-2 min for the cod to caramelize because of the sugar in the marinade.

Carefully move the pan to a lower rack in your oven, and finish the cod. Depending on the thickness of the pieces – they will need another 2-4 min in the oven.



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