Miso-Glazed Black Cod with Pickled Daikon
Miso-Glazed Black Cod with Pickled Daikon
Ingredients
For the Miso Glaze
- 1/2 cup white miso paste
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
For the Black Cod
- 4 black cod fillets, about 6 ounces each, skin on or off
- 1 tablespoon vegetable oil
For the Pickled Daikon
- 1 daikon radish, about 8 inches long, peeled and very thinly sliced
- 1/2 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 cup water
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the pickled daikon: In a medium bowl, combine the thinly sliced daikon radish. In a separate small bowl, whisk together the rice vinegar, granulated sugar, salt, and water until the sugar and salt are dissolved. Pour the pickling liquid over the daikon, ensuring all slices are submerged. Let sit at room temperature for at least 30 minutes, or refrigerate for up to several hours.
⏱️ 35 min
- 2
Prepare the miso glaze: In a small saucepan, combine the white miso paste, mirin, sake, granulated sugar, soy sauce, and grated fresh ginger. Whisk until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly and comes to a gentle simmer, about 5-7 minutes. Remove from heat and let cool slightly.
⏱️ 10 min
- 3
Marinate the cod: Pat the black cod fillets dry with paper towels. Place them in a shallow dish or a resealable bag. Pour about 3/4 of the cooled miso glaze over the cod, ensuring each fillet is well coated. Reserve the remaining glaze for basting. Cover and refrigerate to marinate for at least 20 minutes, or up to 2 hours. Do not marinate for too long as the fish can become too salty.
⏱️ 25 min
- 4
Cook the cod: Preheat your broiler to high. Line a baking sheet with parchment paper or foil and lightly grease with vegetable oil. Remove the cod from the marinade, letting any excess drip off, and place skin-side down (if applicable) on the prepared baking sheet. Broil for 5-7 minutes, then carefully flip the fillets. Brush generously with the reserved miso glaze. Continue to broil for another 5-8 minutes, or until the fish is opaque and flakes easily with a fork, and the glaze is caramelized and slightly browned. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 450
- 5
Serve: Drain the pickled daikon. Plate the miso-glazed black cod fillets alongside the pickled daikon. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso-Glazed Black Cod with Pickled Daikon
Ingredients
For the Miso Glaze
- 1/2 cup white miso paste
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
For the Black Cod
- 4 black cod fillets, about 6 ounces each, skin on or off
- 1 tablespoon vegetable oil
For the Pickled Daikon
- 1 daikon radish, about 8 inches long, peeled and very thinly sliced
- 1/2 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 cup water
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the pickled daikon: In a medium bowl, combine the thinly sliced daikon radish. In a separate small bowl, whisk together the rice vinegar, granulated sugar, salt, and water until the sugar and salt are dissolved. Pour the pickling liquid over the daikon, ensuring all slices are submerged. Let sit at room temperature for at least 30 minutes, or refrigerate for up to several hours.
⏱️ 35 min - 2
Prepare the miso glaze: In a small saucepan, combine the white miso paste, mirin, sake, granulated sugar, soy sauce, and grated fresh ginger. Whisk until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly and comes to a gentle simmer, about 5-7 minutes. Remove from heat and let cool slightly.
⏱️ 10 min - 3
Marinate the cod: Pat the black cod fillets dry with paper towels. Place them in a shallow dish or a resealable bag. Pour about 3/4 of the cooled miso glaze over the cod, ensuring each fillet is well coated. Reserve the remaining glaze for basting. Cover and refrigerate to marinate for at least 20 minutes, or up to 2 hours. Do not marinate for too long as the fish can become too salty.
⏱️ 25 min - 4
Cook the cod: Preheat your broiler to high. Line a baking sheet with parchment paper or foil and lightly grease with vegetable oil. Remove the cod from the marinade, letting any excess drip off, and place skin-side down (if applicable) on the prepared baking sheet. Broil for 5-7 minutes, then carefully flip the fillets. Brush generously with the reserved miso glaze. Continue to broil for another 5-8 minutes, or until the fish is opaque and flakes easily with a fork, and the glaze is caramelized and slightly browned. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 450 - 5
Serve: Drain the pickled daikon. Plate the miso-glazed black cod fillets alongside the pickled daikon. Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately.
⏱️ 5 min