CategoryFish, Main Courses, Rice
Miso-Glazed Cod is a light, flavorful, and elegant Japanese-inspired dish featuring tender, flaky cod fillets glazed in a savory-sweet miso sauce, served with sautéed bok choy and jasmine rice. The combination of umami-rich miso, soy sauce, and a hint of honey creates a balanced and deeply satisfying meal.
For the Miso-Glazed Cod
4 cod fillets (6 oz each)
2 tbsp white miso paste
2 tbsp soy sauce
1 tbsp honey (or maple syrup)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated ginger
1 clove garlic (minced)
½ tsp red pepper flakes (optional, for heat)
For the Bok Choy
4 baby bok choy (halved lengthwise)
1 tbsp sesame oil
1 clove garlic (minced)
1 tsp soy sauce
½ tsp sesame seeds (for garnish)
For the Jasmine Rice
1 ½ cups jasmine rice
3 cups water
¼ tsp salt
For Garnish
Thinly sliced green onions
Toasted sesame seeds
Lime wedges
Marinate the Cod
1
- Prepare the Miso Marinade:
- In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, and red pepper flakes.
- Marinate the Cod:
- Place the cod fillets in a dish and coat them with the marinade.
- Let them marinate for at least 20 minutes (or up to 1 hour for deeper flavor).
Cook the Jasmine Rice
2
- Rinse the Rice:
- Rinse jasmine rice under cold water until the water runs clear.
- Cook the Rice:
- In a pot, bring 3 cups of water to a boil.
- Add rinsed rice and salt, reduce heat, cover, and simmer for 12-15 minutes.
- Remove from heat and let sit for 5 minutes, then fluff with a fork.
Sauté the Bok Choy
3
- Heat the Oil:
- In a skillet, heat sesame oil over medium-high heat.
- Sauté the Garlic:
- Add minced garlic and cook for 30 seconds until fragrant.
- Cook the Bok Choy:
- Add baby bok choy cut-side down and cook for 2-3 minutes until lightly charred.
- Season and Finish:
- Drizzle with soy sauce, toss, and cook for another 2 minutes.
- Sprinkle with sesame seeds and remove from heat.
Broil the Cod
4
- Preheat Broiler:
- Set your oven’s broiler to high.
- Bake and Glaze:
- Place marinated cod fillets on a lined baking sheet.
- Broil for 5-7 minutes, brushing with extra glaze every few minutes.
- The fish is done when it flakes easily with a fork.
Assemble and Serve
5
- Plate the Dish:
- Place a serving of jasmine rice on each plate.
- Top with broiled miso-glazed cod.
- Arrange sautéed bok choy on the side.
- Garnish and Drizzle:
- Sprinkle with sesame seeds and sliced green onions.
- Serve with lime wedges for extra freshness.
Pro Tips
6
- For a Deeper Flavor: Marinate the cod overnight in the refrigerator.
- Make It Spicier: Add extra red pepper flakes or sriracha to the miso glaze.
- Use Another Fish: This recipe also works great with salmon or sea bass.
Ingredients
For the Miso-Glazed Cod
4 cod fillets (6 oz each)
2 tbsp white miso paste
2 tbsp soy sauce
1 tbsp honey (or maple syrup)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated ginger
1 clove garlic (minced)
½ tsp red pepper flakes (optional, for heat)
For the Bok Choy
4 baby bok choy (halved lengthwise)
1 tbsp sesame oil
1 clove garlic (minced)
1 tsp soy sauce
½ tsp sesame seeds (for garnish)
For the Jasmine Rice
1 ½ cups jasmine rice
3 cups water
¼ tsp salt
For Garnish
Thinly sliced green onions
Toasted sesame seeds
Lime wedges
Directions
Marinate the Cod
1
- Prepare the Miso Marinade:
- In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, and red pepper flakes.
- Marinate the Cod:
- Place the cod fillets in a dish and coat them with the marinade.
- Let them marinate for at least 20 minutes (or up to 1 hour for deeper flavor).
Cook the Jasmine Rice
2
- Rinse the Rice:
- Rinse jasmine rice under cold water until the water runs clear.
- Cook the Rice:
- In a pot, bring 3 cups of water to a boil.
- Add rinsed rice and salt, reduce heat, cover, and simmer for 12-15 minutes.
- Remove from heat and let sit for 5 minutes, then fluff with a fork.
Sauté the Bok Choy
3
- Heat the Oil:
- In a skillet, heat sesame oil over medium-high heat.
- Sauté the Garlic:
- Add minced garlic and cook for 30 seconds until fragrant.
- Cook the Bok Choy:
- Add baby bok choy cut-side down and cook for 2-3 minutes until lightly charred.
- Season and Finish:
- Drizzle with soy sauce, toss, and cook for another 2 minutes.
- Sprinkle with sesame seeds and remove from heat.
Broil the Cod
4
- Preheat Broiler:
- Set your oven’s broiler to high.
- Bake and Glaze:
- Place marinated cod fillets on a lined baking sheet.
- Broil for 5-7 minutes, brushing with extra glaze every few minutes.
- The fish is done when it flakes easily with a fork.
Assemble and Serve
5
- Plate the Dish:
- Place a serving of jasmine rice on each plate.
- Top with broiled miso-glazed cod.
- Arrange sautéed bok choy on the side.
- Garnish and Drizzle:
- Sprinkle with sesame seeds and sliced green onions.
- Serve with lime wedges for extra freshness.
Pro Tips
6
- For a Deeper Flavor: Marinate the cod overnight in the refrigerator.
- Make It Spicier: Add extra red pepper flakes or sriracha to the miso glaze.
- Use Another Fish: This recipe also works great with salmon or sea bass.
Notes
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