Japanese Miso Glazed Cod Recipe
A rich and flavourful Japanese Miso Glazed Cod Recipe featuring tender, flaky cod marinated in a savory-sweet miso glaze, then baked or broiled to caramelised perfection—perfect for an elegant yet easy dinner.
Ingredients
For the Miso Marinade:
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sugar or honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
For the Cod:
- 4 cod fillets about 5–6 oz each
- 1 tablespoon neutral oil for greasing
Optional Garnish:
- Sliced green onions
- Sesame seeds
- Lemon wedges
Instructions
Step 1: Prepare the Marinade
- In a bowl, whisk together miso paste, mirin, soy sauce, sugar, sesame oil, ginger, and garlic until smooth.
Step 2: Prepare the Fish
- Pat the cod fillets dry using paper towels to remove excess moisture.
Step 3: Marinate the Cod
- Coat the fillets evenly with the miso marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 4: Preheat the Oven
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper or lightly grease it.
Step 5: Bake the Cod
- Place the marinated cod on the tray, removing excess marinade. Bake for 12–15 minutes until the fish flakes easily.
Step 6: Broil for Finish (Optional)
- Broil for 1–2 minutes to achieve a caramelised, glossy glaze.
Step 7: Garnish and Serve
- Remove from oven, garnish with green onions and sesame seeds, and serve immediately.
Notes
- Do not over-marinate: Limit to 2 hours to prevent overly salty or mushy texture.
- Dry fish properly: This helps the glaze stick and caramelise better.
- Cooking tip: Keep a close eye while broiling to avoid burning the glaze.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently in the oven to prevent drying out.
- Variation ideas:
- Add chili paste for a spicy version
- Use honey instead of sugar for a richer glaze
- Substitute cod with salmon or sea bass