CategoryFish, Main Courses, Rice
This Teriyaki Glazed Miso Cod is a luxuriously tender and flavorful dish, featuring a buttery cod fillet marinated in a rich miso-teriyaki glaze, then broiled until caramelized and slightly crispy on the edges. Served with steamed bok choy and jasmine rice, this dish is a perfect balance of umami, sweetness, and depth of flavor.
For the Miso-Teriyaki Marinade
¼ cup white miso paste
3 tbsp soy sauce
3 tbsp mirin (Japanese rice wine)
2 tbsp sake (or substitute with additional mirin)
2 tbsp honey (or maple syrup)
1 tsp freshly grated ginger
1 clove garlic, minced
1 tsp toasted sesame oil
½ tsp red pepper flakes (optional, for a bit of heat)
For the Cod
4 cod fillets (6 oz each)
1 tsp salt
1 tbsp vegetable oil (for searing)
1 tbsp sesame seeds (for garnish)
2 green onions, finely chopped (for garnish)
For the Sides
2 cups steamed jasmine rice
1 bunch baby bok choy, steamed or sautéed
Lime wedges (for serving)
Prepare the Miso-Teriyaki Marinade
1
- In a small bowl, whisk together:
- White miso paste
- Soy sauce
- Mirin
- Sake
- Honey
- Grated ginger
- Minced garlic
- Sesame oil
- Red pepper flakes (if using)
- Stir until smooth and well combined.
Marinate the Cod
2
- Pat the cod fillets dry with a paper towel.
- Rub with salt, then place them in a shallow dish or zip-top bag.
- Pour the marinade over the fillets, ensuring they are fully coated.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Cook the Cod
3
- Preheat the broiler to high (or oven to 400°F / 200°C).
- Heat vegetable oil in a pan over medium-high heat.
- Sear the cod fillets for 1-2 minutes on each side, just until lightly browned.
- Transfer to a baking sheet lined with parchment paper.
- Brush with extra marinade, then broil for 5-7 minutes, or until the glaze is caramelized and the fish is flaky.
Prepare the Sides
4
- Steam the jasmine rice according to package instructions.
- Steam or sauté the baby bok choy with a bit of sesame oil and salt.
Serve and Enjoy
5
- Place the cod fillets on a plate.
- Drizzle with extra teriyaki glaze and garnish with sesame seeds and green onions.
- Serve alongside steamed jasmine rice and baby bok choy.
- Squeeze a bit of lime over the dish for added freshness.
- Enjoy with a cup of green tea or sake!
Pro Tips
6
- For a deeper umami flavor, marinate the cod overnight.
- For extra caramelization, brush with additional marinade before broiling.
- For a gluten-free version, use tamari instead of soy sauce.
Ingredients
For the Miso-Teriyaki Marinade
¼ cup white miso paste
3 tbsp soy sauce
3 tbsp mirin (Japanese rice wine)
2 tbsp sake (or substitute with additional mirin)
2 tbsp honey (or maple syrup)
1 tsp freshly grated ginger
1 clove garlic, minced
1 tsp toasted sesame oil
½ tsp red pepper flakes (optional, for a bit of heat)
For the Cod
4 cod fillets (6 oz each)
1 tsp salt
1 tbsp vegetable oil (for searing)
1 tbsp sesame seeds (for garnish)
2 green onions, finely chopped (for garnish)
For the Sides
2 cups steamed jasmine rice
1 bunch baby bok choy, steamed or sautéed
Lime wedges (for serving)
Directions
Prepare the Miso-Teriyaki Marinade
1
- In a small bowl, whisk together:
- White miso paste
- Soy sauce
- Mirin
- Sake
- Honey
- Grated ginger
- Minced garlic
- Sesame oil
- Red pepper flakes (if using)
- Stir until smooth and well combined.
Marinate the Cod
2
- Pat the cod fillets dry with a paper towel.
- Rub with salt, then place them in a shallow dish or zip-top bag.
- Pour the marinade over the fillets, ensuring they are fully coated.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Cook the Cod
3
- Preheat the broiler to high (or oven to 400°F / 200°C).
- Heat vegetable oil in a pan over medium-high heat.
- Sear the cod fillets for 1-2 minutes on each side, just until lightly browned.
- Transfer to a baking sheet lined with parchment paper.
- Brush with extra marinade, then broil for 5-7 minutes, or until the glaze is caramelized and the fish is flaky.
Prepare the Sides
4
- Steam the jasmine rice according to package instructions.
- Steam or sauté the baby bok choy with a bit of sesame oil and salt.
Serve and Enjoy
5
- Place the cod fillets on a plate.
- Drizzle with extra teriyaki glaze and garnish with sesame seeds and green onions.
- Serve alongside steamed jasmine rice and baby bok choy.
- Squeeze a bit of lime over the dish for added freshness.
- Enjoy with a cup of green tea or sake!
Pro Tips
6
- For a deeper umami flavor, marinate the cod overnight.
- For extra caramelization, brush with additional marinade before broiling.
- For a gluten-free version, use tamari instead of soy sauce.
Notes
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