Miso Glazed Cod with Ginger Scallion Sauce
Miso Glazed Cod with Ginger Scallion Sauce
Ingredients
For the Miso Glaze
- 1/2 cup white miso paste
- 1/4 cup mirin
- 2 tablespoons sake, or dry sherry
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Cod
- 4 cod fillets, about 6 ounces each, skin on or off
- 1 tablespoon vegetable oil, for the baking sheet
For the Ginger Scallion Sauce
- 1 bunch scallions, thinly sliced, about 1 cup
- 1/4 cup fresh ginger, finely grated or minced
- 1/2 cup neutral oil, such as grapeseed or canola
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish (Optional)
- 1 teaspoon toasted sesame seeds
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the Miso Glaze: In a medium bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, and sesame oil until smooth. This is your miso glaze.
⏱️ 5 min
- 2
Marinate the Cod: Pat the cod fillets dry with paper towels. Place them in a shallow dish or a resealable bag. Pour about half of the miso glaze over the cod, ensuring all sides are coated. Reserve the remaining glaze for basting. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes. Do not marinate for too long, as the miso can cure the fish.
⏱️ 5 min
- 3
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and lightly brush with vegetable oil to prevent sticking.
⏱️ 5 min•🌡️ 400
- 4
Prepare the Ginger Scallion Sauce: While the cod marinates, combine the sliced scallions, grated ginger, soy sauce, rice vinegar, salt, and black pepper in a heatproof bowl. In a small saucepan, heat the neutral oil over medium-high heat until it just begins to smoke (about 350-375°F). Carefully pour the hot oil over the scallion-ginger mixture. It will sizzle vigorously. Stir well to combine. Set aside.
⏱️ 10 min
- 5
Roast the Cod: Remove the cod from the marinade and place the fillets on the prepared baking sheet. Discard any remaining marinade from the dish. Roast for 8 minutes. Remove from the oven, brush generously with the reserved miso glaze, and return to the oven. Continue to roast for another 5-7 minutes, or until the fish is opaque and flakes easily with a fork, and the glaze is caramelized.
⏱️ 15 min•🌡️ 400
- 6
Serve: Carefully transfer the roasted miso-glazed cod fillets to serving plates. Spoon a generous amount of the ginger scallion sauce over each fillet. Garnish with toasted sesame seeds and fresh cilantro, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Glazed Cod with Ginger Scallion Sauce
Ingredients
For the Miso Glaze
- 1/2 cup white miso paste
- 1/4 cup mirin
- 2 tablespoons sake, or dry sherry
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Cod
- 4 cod fillets, about 6 ounces each, skin on or off
- 1 tablespoon vegetable oil, for the baking sheet
For the Ginger Scallion Sauce
- 1 bunch scallions, thinly sliced, about 1 cup
- 1/4 cup fresh ginger, finely grated or minced
- 1/2 cup neutral oil, such as grapeseed or canola
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish (Optional)
- 1 teaspoon toasted sesame seeds
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the Miso Glaze: In a medium bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, and sesame oil until smooth. This is your miso glaze.
⏱️ 5 min - 2
Marinate the Cod: Pat the cod fillets dry with paper towels. Place them in a shallow dish or a resealable bag. Pour about half of the miso glaze over the cod, ensuring all sides are coated. Reserve the remaining glaze for basting. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes. Do not marinate for too long, as the miso can cure the fish.
⏱️ 5 min - 3
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and lightly brush with vegetable oil to prevent sticking.
⏱️ 5 min•🌡️ 400 - 4
Prepare the Ginger Scallion Sauce: While the cod marinates, combine the sliced scallions, grated ginger, soy sauce, rice vinegar, salt, and black pepper in a heatproof bowl. In a small saucepan, heat the neutral oil over medium-high heat until it just begins to smoke (about 350-375°F). Carefully pour the hot oil over the scallion-ginger mixture. It will sizzle vigorously. Stir well to combine. Set aside.
⏱️ 10 min - 5
Roast the Cod: Remove the cod from the marinade and place the fillets on the prepared baking sheet. Discard any remaining marinade from the dish. Roast for 8 minutes. Remove from the oven, brush generously with the reserved miso glaze, and return to the oven. Continue to roast for another 5-7 minutes, or until the fish is opaque and flakes easily with a fork, and the glaze is caramelized.
⏱️ 15 min•🌡️ 400 - 6
Serve: Carefully transfer the roasted miso-glazed cod fillets to serving plates. Spoon a generous amount of the ginger scallion sauce over each fillet. Garnish with toasted sesame seeds and fresh cilantro, if desired. Serve immediately.
⏱️ 2 min