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Teriyaki Glazed Miso Cod

Yields4 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

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.

Teriyaki Glazed Miso Cod

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

 

  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)
  2. Stir until smooth and well combined.
Marinate the Cod
2

 

 

  1. Pat the cod fillets dry with a paper towel.
  2. Rub with salt, then place them in a shallow dish or zip-top bag.
  3. Pour the marinade over the fillets, ensuring they are fully coated.
  4. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Cook the Cod
3

 

 

  1. Preheat the broiler to high (or oven to 400°F / 200°C).
  2. Heat vegetable oil in a pan over medium-high heat.
  3. Sear the cod fillets for 1-2 minutes on each side, just until lightly browned.
  4. Transfer to a baking sheet lined with parchment paper.
  5. 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

 

 

  1. Steam the jasmine rice according to package instructions.
  2. Steam or sauté the baby bok choy with a bit of sesame oil and salt.
Serve and Enjoy
5

 

 

  1. Place the cod fillets on a plate.
  2. Drizzle with extra teriyaki glaze and garnish with sesame seeds and green onions.
  3. Serve alongside steamed jasmine rice and baby bok choy.
  4. Squeeze a bit of lime over the dish for added freshness.
  5. 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.

Nutrition Facts

0 servings

Serving size