Miso Cod Recipe

Introduction

Miso cod is a beautifully marinated fish dish that offers a delicate balance of sweet and savory flavors. With its tender, flaky texture and caramelized miso glaze, it makes an elegant and satisfying meal.

Ingredients

• 4 fillets sablefish (gindara), 4–6 oz (113–170 g) each, skin-on, about 1 inch (2.5 cm) thick
• 2 tsp Diamond Crystal kosher salt
• 5 Tbsp sake (divided: 2 Tbsp for rinsing fish, 3 Tbsp for marinade)
• 6 Tbsp Saikyo miso (Kyoto-style white miso) or white miso
• 6 Tbsp white miso (alternative to Saikyo miso, see notes)
• 6 Tbsp mirin (divided: 3 Tbsp for marinade, 3 Tbsp additional)
• 1 Tbsp sugar (if using regular white miso)

Instructions

1. Step 1: Sprinkle 2 tsp kosher salt over the fish fillets and set aside for 30 minutes to draw out moisture and reduce odor.
2. Step 2: Prepare the marinade by mixing 6 Tbsp Saikyo miso, 3 Tbsp mirin, and 3 Tbsp sake. If using regular white miso, add 1 Tbsp sugar instead of Saikyo miso.
3. Step 3: Pour 2 Tbsp sake over the salted fish to rinse off the salt, then gently pat dry with a paper towel. Avoid running water directly on the fish.
4. Step 4: Place the fish in a flat-bottomed airtight container and coat both sides with the marinade. Cover and refrigerate for 2–3 days. If using saltier miso, marinate for a shorter time (several hours to overnight).
5. Step 5: Before cooking, wipe off excess marinade from the fish completely to prevent burning.
6. Step 6: For baking, preheat the oven to 400°F (200ºC) with a rack in the center. Place fish skin side up on parchment-lined baking sheet and bake for about 20 minutes until the surface blisters and browns slightly.
7. Step 7: Alternatively, for broiling, preheat the broiler on High and position the rack about 8 inches (20 cm) from the heat. Broil skin side up on a foil-lined tray for 8–10 minutes until nicely browned. Do not flip.
8. Step 8: Serve immediately, optionally with thinly sliced red radishes and rice for a complete meal.

Tips & Variations

• Use the freshest fish possible due to the long marination time for best flavor and safety.
• If you don’t have sablefish, salmon or sea bass work well with this marinade.
• Do not substitute sake in the marinade with water; it is essential for flavor and odor removal.
• Adjust sweetness by adding more mirin or sugar if using saltier types of miso.
• Remove excess marinade before cooking to prevent burning and achieve a perfect glaze.

Storage

Store cooked miso cod in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked fish for up to one month and thaw in the refrigerator before reheating gently. Leftover fish can be reheated in a low oven or gently steamed to preserve moisture and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish besides sablefish?

Yes, salmon and sea bass also work well with this marinade. Adjust marination time accordingly since skinless fish may require less time.

Why can’t I substitute sake with water in the marinade?

Sake plays a key role in cleaning the fish and removing odors as well as adding depth to the flavor. Water lacks these properties and won’t provide the same result, especially with the long marination period required.

Miso Cod Recipe

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★★★★★

4.6 from 79 reviews

This Miso Cod recipe features succulent sablefish marinated in a sweet and savory Saikyo miso mixture for 2 to 3 days, then baked or broiled to perfection, resulting in a tender, flavorful dish with a beautiful caramelized crust. Traditionally made with skin-on sablefish, the marinade balances sweetness with a slight tang from mirin and sake, highlighting the delicate flavor of the fish. Ideal for an elegant dinner served alongside steamed rice, this classic Japanese recipe emphasizes patience in marinating for maximum taste.

• Author: Daniel
• Prep Time: 10 minutes (plus 2–3 days marinating time)
• Cook Time: 20 minutes (baking) or 8–10 minutes (broiling)
• Total Time: 2–3 days 30 minutes (including marination time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Fish

• 4 fillets sablefish (gindara), skin-on, 4–6 oz (113–170 g) each, about 1 inch (2.5 cm) thick
• 2 tsp Diamond Crystal kosher salt
• 2 Tbsp sake (for rinsing fish after salting)

Marinade

• 6 Tbsp Saikyo miso (Kyoto-style white miso) or 6 Tbsp white miso
• 3 Tbsp mirin
• 3 Tbsp sake (do not substitute)
• 1 Tbsp sugar (only if using regular white miso instead of Saikyo miso)

Instructions

1. Prepare the Fish: Select the freshest sablefish fillets available for the best flavor. Sprinkle 2 tsp of kosher salt evenly over the fish and let it sit for 30 minutes; this draws out excess moisture and reduces odor.
2. Make the Marinade: In a bowl, combine 6 Tbsp Saikyo miso (or white miso), 3 Tbsp mirin, 3 Tbsp sake, and if using regular white miso, add 1 Tbsp sugar to balance saltiness. Mix well until smooth.
3. Rinse the Fish: Pour 2 Tbsp sake over the salted fish to rinse off excess salt gently. Pat dry thoroughly with paper towels; do not rinse under running water to maintain texture.
4. Marinate the Fish: Place the fish in a flat, airtight container and coat both sides generously with the marinade. Cover and refrigerate for 2 to 3 days for optimal flavor; if using saltier miso types, reduce marinating time to overnight or several hours and adjust marinade sweetness accordingly.
5. Remove Excess Marinade: Before cooking, wipe off all excess marinade from the fillets with your fingers to prevent burning during cooking. Optionally, wrap individually in plastic wrap and freeze in a freezer bag for up to 2 to 3 weeks. Defrost in the refrigerator before cooking.
6. Bake the Fish (Recommended): Preheat your oven to 400°F (200°C) and place a rack in the center. Line a baking sheet with parchment paper or a silicone mat. Arrange the fish skin-side up and bake for about 20 minutes or until the surface is blistered and lightly browned. No need to flip the fish. Note that baking times vary with fillet thickness.
7. Broil the Fish (Optional): Preheat broiler to high (550°F/288°C) with a rack about 8 inches (20 cm) from the heat source. Place the fish skin-side up on a foil-lined baking sheet and broil 8–10 minutes until blistered and browned. Keep in mind broiling times vary depending on fish thickness and distance from the heat.
8. Serve: Using a spatula, carefully transfer the cooked fish to plates, removing any burnt marinade bits. Serve immediately, traditionally accompanied by steamed rice and garnished with thinly sliced red radishes and fresh greens.
9. Store Leftovers: Place any cooked leftovers in an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

Notes

• Use the freshest fish available since the marinade takes multiple days to maximize flavor.
• Do not wash the fish under running water after salting; use sake to rinse to preserve texture.
• Adjust marination times and sugar based on the type of miso used to avoid overly salty taste.
• Wiping off excess marinade before cooking is crucial to prevent burning.
• Cooking times can vary depending on the thickness of the fillets, so monitor closely.
• Freezing marinated fish is possible but defrost in the refrigerator before cooking.
• Serve with steamed rice and fresh garnish for an authentic presentation.

Keywords: Miso cod, Saikyo miso, Japanese fish recipe, baked sablefish, marinated fish, miso marinated cod