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Miso Glazed Cod Recipe

Miso Glazed Cod with Bok Choy

Savor the rich umami flavors of Miso Glazed Cod with Bok Choy! A light, healthy dish featuring tender cod in a sweet miso glaze, served with sautéed bok choy.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 55 minutes
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Miso Glazed Cod
  • 4 cod fillets about 4-6 oz each
  • 1/4 cup white miso paste
  • 2 tbsp mirin Japanese sweet rice wine
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 tbsp ginger grated
  • 2 cloves garlic minced
For the Bok Choy
  • 4-6 baby bok choy halved lengthwise
  • 2 tbsp sesame oil or vegetable oil
  • 2 cloves garlic minced
  • 1 tsp ginger grated
  • 1 tbsp soy sauce
  • 1 tbsp water for steaming
  • Sesame seeds optional, for garnish
Substitutions
  • Vegan: Use tofu in place of cod and substitute honey with maple syrup or agave syrup.
  • Gluten-Free: Use gluten-free soy sauce or tamari.
  • Low-Sodium: Use low-sodium soy sauce and reduce the amount of miso paste.

Method
 

Prepare the Miso Marinade
  1. In a small bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, and minced garlic until smooth.
Marinate the Cod
  1. Place the cod fillets in a shallow dish and pour the miso marinade over them, making sure each fillet is evenly coated.
  2. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Broil the Cod
  1. Preheat your broiler to high and line a baking sheet with foil or parchment paper.
  2. Remove the cod from the marinade, allowing any excess to drip off.
  3. Place the cod fillets on the prepared baking sheet and broil for 6-8 minutes, or until the fish is cooked through and the top is golden brown and caramelized.
  4. The cod should flake easily with a fork.
Cook the Bok Choy
  1. While the cod is broiling, heat 2 tbsp sesame oil in a large skillet over medium heat.
  2. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
  3. Add the halved bok choy, cut side down, and cook for 3-4 minutes until the edges start to brown.
  4. Add 1 tbsp soy sauce and 1 tbsp water, cover the pan, and let the bok choy steam for 2-3 minutes until tender but still crisp.
Serve
  1. Plate the Miso Glazed Cod alongside the sautéed bok choy.
  2. Garnish with sesame seeds and a drizzle of any leftover miso glaze, if desired.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cod fillet with bok choy):

  • Calories: 350-400
  • Carbohydrates: 15g
  • Protein: 30g
  • Fat: 18g
  • Saturated Fat: 3g
  • Sodium: 900mg
  • Fiber: 3g
  • Sugar: 8g


Notes/Advice:

  • Additions/Subtractions:
    • For extra umami, stir in a tablespoon of miso paste when cooking the bok choy.
    • If you want a milder flavor, use yellow miso instead of white miso for a less intense taste.
    • You can also roast the bok choy instead of sautéing it—just toss with oil and bake at 400°F for 10-12 minutes.