Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe
If you’re craving an elegant yet comforting dish that bursts with umami flavor, this Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe is absolutely the one to try. The delicate, buttery black cod gets beautifully caramelized with a luscious miso glaze, while tender baby bok choy and earthy shiitake mushrooms provide the perfect fresh and savory balance. Every bite is a symphony of textures and flavors that feels like a warm hug on a plate. Whether you’re cooking for a special occasion or looking to elevate your weeknight dinner, this recipe will undoubtedly become a beloved favorite in your culinary repertoire.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is key to achieving the perfect harmony of flavors and textures in this dish. Each component plays an essential role, from the creamy richness of black cod to the fresh crunch of baby bok choy and the deep, woodsy notes of shiitakes. The miso glaze ties everything together with its sweet-salty umami punch.
- Black cod fillets (4, about 6 oz each): Choose fresh, firm fillets for that melt-in-your-mouth texture.
- White miso paste (1/4 cup): Provides the signature savory depth and sweetness for the glaze.
- Mirin (3 tablespoons): Adds a gentle sweetness and a touch of acidity to balance flavors.
- Sake (3 tablespoons): Enhances umami and tenderizes the fish subtly.
- Sugar (2 tablespoons): Helps caramelize the glaze beautifully during baking.
- Soy sauce (2 teaspoons): Boosts saltiness and richness without overpowering.
- Sesame oil (1 teaspoon): Adds a wonderful toasty aroma in the sautéed vegetables.
- Vegetable oil (1 tablespoon): Used for sautéing to ensure even cooking.
- Baby bok choy (4 cups, halved lengthwise): Offers a crisp, mild green presence to balance the dish.
- Shiitake mushrooms (1 1/2 cups, stems removed and sliced): Bring earthiness and chewiness that complement the fish perfectly.
- Garlic cloves (2, minced): Infuse the sautéed veggies with warm, fragrant notes.
- Fresh ginger (1 teaspoon, grated): Adds a zingy brightness.
- Green onions (2, sliced): For a fresh, crisp garnish.
- Toasted sesame seeds: Provide a final nutty crunch on top.
How to Make Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe
Step 1: Prepare the Miso Glaze
Start by whisking together white miso paste, mirin, sake, sugar, and soy sauce in a small saucepan over medium heat. Stir gently until the sugar dissolves completely and the glaze becomes smooth. Take care to remove it from the heat and let it cool slightly so it won’t cook the fish when applied.
Step 2: Marinate the Black Cod
Pat your black cod fillets dry to ensure the glaze adheres well. Brush each fillet generously with the miso glaze, then place them in a container, cover, and refrigerate for at least 30 minutes—overnight marinating will intensify the flavors beautifully, making the fish irresistibly tender and flavorful.
Step 3: Sauté the Vegetables
Preheat your oven to 400°F and line a baking sheet with parchment paper. While the oven warms, heat the sesame oil and vegetable oil in a large skillet over medium-high heat. Add minced garlic, grated ginger, sliced shiitake mushrooms, and halved baby bok choy. Sauté for 4 to 5 minutes until the vegetables are tender and slightly caramelized, releasing their natural sweetness. Taste and add a pinch of salt if needed to enhance their flavors.
Step 4: Bake the Miso-Glazed Cod
Remove the cod from its marinade and arrange the fillets on the prepared baking sheet. Bake for 10 to 12 minutes until the fish flakes easily with a fork and the top is beautifully caramelized from the glaze. The glaze will have formed a shiny, flavorful crust that locks in moisture and elevates the dish.
Step 5: Assemble and Garnish
Transfer the sautéed bok choy and shiitake mushrooms to a warm serving platter. Carefully place the golden black cod fillets on top. Sprinkle sliced green onions and toasted sesame seeds over everything for a final pop of color, freshness, and texture.
How to Serve Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe
Garnishes
Freshly sliced green onions add a crisp brightness that cuts through the richness of the fish, while toasted sesame seeds bring delightful crunch and nutty flavor. These simple garnishes elevate the presentation and taste to restaurant quality.
Side Dishes
Serve this dish alongside steamed jasmine rice or even lightly garlicky soba noodles to absorb the luscious miso glaze and juices from the vegetables. A crisp cucumber salad on the side can also introduce a refreshing contrast.
Creative Ways to Present
For a stunning centerpiece, plate the bok choy and mushrooms in a neat bed, then place the black cod fillets slightly fanned out over the top. Use a drizzle of extra glaze around the plate and sprinkle additional sesame seeds and green onions to make the dish pop visually. Adding a wedge of lemon or lime can brighten the dish unexpectedly.
Make Ahead and Storage
Storing Leftovers
Store any leftover miso glazed black cod and vegetables in an airtight container in the refrigerator. It’s best enjoyed within two days to maintain freshness and flavor intensity.
Freezing
While the black cod itself freezes well, freezing with the bok choy and shiitake mushrooms is not recommended as their texture can become mushy. For best results, freeze the fish portion alone, wrapped tightly, then thaw overnight in the fridge before reheating.
Reheating
Gently reheat the fish in a low-temperature oven (around 275°F) for 10 to 15 minutes to avoid drying it out. Warm the vegetables separately in a skillet over medium heat to revive their texture.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While black cod is traditional and offers a rich flavor and buttery texture, sablefish or Chilean sea bass are excellent alternatives that also hold the glaze beautifully and provide similar indulgence.
What is the best way to ensure the fish doesn’t stick during baking?
Lining your baking sheet with parchment paper is key to preventing sticking. Additionally, make sure the glaze has cooled before applying—it helps form a nice crust without becoming gummy.
How long can I marinate the cod for the best flavor?
Marinating for at least 30 minutes is sufficient to impart good flavor, but if time allows, overnight marinating in the fridge enhances the miso glaze’s depth and gives the fish a more tender, luxurious finish.
Can I prepare the vegetables ahead of time?
You can chop and clean the bok choy and shiitakes a day ahead, but for the best texture and flavor, sauté them just before serving.
Is this recipe suitable for a gluten-free diet?
To make it gluten-free, ensure you use tamari or a gluten-free soy sauce alternative and double-check your mirin and sake brands as some contain gluten additives.
Final Thoughts
Making the Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe is like treating yourself to a delicious journey through Japanese flavors at home. The balance of sweet, savory, tender, and crisp elements shines through with every mouthful. I wholeheartedly encourage you to try this recipe and share it with friends or family—it’s a guaranteed winner that will have you coming back to it time and time again.
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Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
Description
This Miso Glazed Black Cod recipe features tender, flaky black cod fillets marinated in a savory, slightly sweet miso glaze, then baked to perfection. Served over sautéed baby bok choy and shiitake mushrooms, this Japanese-inspired dish offers a delightful balance of rich umami flavors and fresh, caramelized vegetables, making it an elegant yet approachable main course.
Ingredients
Fish and Glaze
- 4 black cod fillets (about 6 oz each)
- 1/4 cup white miso paste
- 3 tablespoons mirin
- 3 tablespoons sake
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
Vegetables
- 4 cups baby bok choy (halved lengthwise)
- 1 1/2 cups shiitake mushrooms (stems removed and sliced)
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
Garnish
- 2 green onions (sliced)
- Toasted sesame seeds
Instructions
- Prepare the Miso Glaze: In a small saucepan over medium heat, combine the white miso paste, mirin, sake, sugar, and soy sauce. Stir continuously until the sugar is fully dissolved and the mixture is smooth. Remove from heat and let it cool slightly to room temperature.
- Marinate the Cod: Pat the black cod fillets dry with paper towels. Generously brush each fillet with the prepared miso glaze on all sides. Place the coated fillets in a container, cover with a lid or plastic wrap, and refrigerate for at least 30 minutes or up to overnight to allow the flavors to infuse.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Sauté the Vegetables: Heat the sesame oil and vegetable oil together in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the sliced shiitake mushrooms and halved baby bok choy to the skillet, cooking for 4 to 5 minutes or until the vegetables are tender and slightly caramelized. Season lightly with salt if desired. Once done, transfer the vegetables to a serving platter and keep warm.
- Bake the Cod: Remove the cod fillets from the marinade and place them on the lined baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the fish flakes easily with a fork and the top is slightly caramelized and golden.
- Assemble and Serve: Place each baked black cod fillet on top of a bed of the sautéed baby bok choy and shiitake mushrooms. Garnish with sliced green onions and toasted sesame seeds. Serve immediately for best flavor and texture.
Notes
- You can substitute sablefish or Chilean sea bass if black cod is unavailable.
- For a stronger miso flavor, marinate the fish overnight.
- Serve with steamed jasmine rice to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
