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Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe

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4 from 62 reviews

  • Author: admin
  • Total Time: 30 minutes (plus marinating time)
  • Yield: 4 servings 1x

Description

Delicious and elegant Miso Glazed Black Cod served on a bed of sautéed baby bok choy and shiitake mushrooms. This Japanese-inspired dish features tender, caramelized cod with a savory miso marinade complemented by the earthy flavors of garlic, ginger, and fresh vegetables, making it perfect for a sophisticated weeknight dinner or special occasion.

Ingredients

Scale

For the Miso Glazed Black Cod

  • 4 black cod fillets (about 6 oz each)
  • ¼ cup white miso paste
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

For the Vegetables

  • 1 tablespoon vegetable oil
  • 4 baby bok choy, halved lengthwise
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger

For Garnish

  • Sesame seeds
  • Sliced green onions

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together the white miso paste, mirin, sake, brown sugar, soy sauce, and sesame oil until the mixture is smooth and well combined.
  2. Marinate the Cod: Place the black cod fillets in a shallow dish or a zip-top bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to infuse into the fish.
  3. Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for baking the cod.
  4. Bake the Cod: Remove the cod from the marinade, letting any excess drip off, and place the fillets on a foil-lined baking sheet. Bake in the preheated oven for 10–12 minutes, until the fish is opaque, flakes easily with a fork, and the glaze is caramelized and sticky on top.
  5. Sauté Aromatics: While the cod is baking, heat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated fresh ginger and sauté for about 30 seconds until fragrant, being careful not to burn them.
  6. Cook the Mushrooms: Add the sliced shiitake mushrooms to the skillet and cook for 3–4 minutes, stirring occasionally, until they become tender and slightly browned.
  7. Cook the Bok Choy: Place the baby bok choy cut side down in the skillet with the mushrooms. Cook for 2–3 minutes until the cut side is nicely seared, then flip and cook for another 2 minutes until just tender but still crisp.
  8. Plate the Dish: Arrange the sautéed bok choy and shiitake mushrooms on serving plates. Top each plate with a baked miso glazed black cod fillet.
  9. Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the top for extra flavor and a beautiful finish. Serve immediately, optionally alongside jasmine rice or soba noodles.

Notes

  • This dish pairs beautifully with jasmine rice or soba noodles for a filling meal.
  • For extra depth of flavor, finish the bok choy with a splash of soy sauce or a drizzle of sesame oil just before plating.
  • Marinate the fish overnight for a stronger miso flavor and enhanced tenderness.
  • Ensure not to overcook the cod to keep it moist and flaky.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian, Japanese-Inspired

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Find it online: https://mettehelbak.com/miso-glazed-black-cod-on-baby-bok-choy-and-shiitake-mushrooms-recipe/