Miso Black Cod Recipe

Make the marinade

In a medium bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, grated ginger, minced garlic, and neutral oil until smooth and homogenous. Taste and adjust sweetness — it should be slightly sweet, salty, and fragrant.

Divide for marinade and glaze

Reserve about 1/3 of the mixture (approximately 3 tablespoons) in a small bowl and set aside for glazing during finishing. Use the remaining marinade for curing the fish.

Prepare fish

Pat the black cod fillets dry with paper towels. Lightly season both sides with kosher salt and black pepper.

Marinate

Place the fillets in a shallow non-reactive dish or a resealable bag. Spread the larger portion of the miso marinade over the top and sides of each fillet so the flesh and skin are well covered. Cover and refrigerate for 12–24 hours (minimum 12 hours).

Remove excess marinade

When ready to cook, remove fillets from refrigerator 30 minutes before cooking to come toward room temperature. Using a spatula or paper towel, gently scrape off excess marinade from the surface of the fish, leaving a thin layer. Excess will burn under high heat.

Cook the fillets

Preheat broiler (or grill) to high and position rack about 6 inches from the heat. Line a baking sheet with foil and lightly oil it to prevent sticking. Place fillets skin-side down on the sheet. Broil for 6–8 minutes until the fish is opaque and begins to flake. Remove from oven.

Glaze and finish

Brush the reserved 1/3 marinade onto the top of each fillet. Return to broiler for 1–2 minutes, watching carefully, until the glaze bubbles and develops a caramelized, slightly charred surface. Alternatively, you can finish on a very hot cast-iron skillet, searing glaze side down for 30–45 seconds.

Rest

Let the fish rest 2–3 minutes before plating so juices settle.

Prepare bok choy

Trim the root end of each baby bok choy and separate any very large leaves in half lengthwise so pieces are similar size. Rinse well to remove grit and dry briefly.

Sear and braise

Heat a large skillet or sauté pan over medium-high heat. Add sesame oil. When shimmering, add the sliced garlic and cook 15–30 seconds until fragrant but not browned. Add the bok choy cut-side down in a single layer and sear 1–2 minutes until lightly golden.

Add liquid and steam

Pour in the chicken or vegetable stock and add the light soy sauce and salt. Cover the pan and reduce heat to medium-low. Steam/braise for 3–4 minutes until the stems are tender-crisp and leaves are wilted.

Finish

Uncover, increase heat briefly to evaporate excess liquid (about 30 seconds) and toss to coat. Remove from heat and sprinkle toasted sesame seeds and sliced scallions over the bok choy. Keep warm until plating.

Plate one or two pieces of braised bok choy per serving. Place the miso black cod fillet on top or alongside the bok choy, skin-side down. Lightly brush a drop of neutral oil on the skin if desired for shine.

Sprinkle each fillet lightly with togarashi to taste (start with 1/4 tsp per serving). Top each plate with thinly sliced scallions and one chili thread arranged delicately across the fish for visual height. Serve immediately.