Miso Broiled Black Cod, also called Alaskan Cod or Sablefish, has an unmatched melt-in-your mouth quality. It's buttery and flaky, and the delicate crust from broiling the fish, is sweet and savory. Served with fresh Bok Choy, you will not be able to get enough of this meal!
Miso Broiled Black Cod is truly something special. While the amazing miso marinade adds incredible flavor, the Black Cod, in and of itself is special.
Broiled Black Cod is in the "mind-blowingly delicious" category.
- Black Cod - Always buy the freshest fish possible. If you have a specialty fish market near you, that's probably your best bet. And don't hesitate to ask the fish monger to skin and portion your fish for you. They will almost always be happy to do this.
- white miso paste - Miso is a traditional Japanese ingredient made from fermented soybeans. There are three main types of miso paste: white, or Shiro miso, red or Aka miso, and yellow or Shinshu miso. White miso paste is the most mild and perfect with the other ingredients in the marinade. You can find it in most grocery stores and definitely in Asian markets.
- sake - Made from fermented rice, this will add a bit of a fruity flavor. You should be able to find it in almost any liquor section of a market.
- mirin - This is a sweet rice wine and you should be able to find it in any Asian market.
- grapeseed oil - Or other neutral oil like vegetable.
- fresh ginger - Fresh ginger roots should be firm and feel heavy for their size.
- wasabi paste - This will add the perfect kick to the marinade.
- bok choy - Choose fresh vibrant bunches without wilted leaves.
- bell peppers - A good pepper should be firm, deeply colored and slightly shiny.
- sesame oil - Toasted sesame oil adds a deeper flavor than regular sesame oil.
- sesame seeds - You can use black or white.
- salt - I cook with Kosher salt. I prefer it for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a good job enhancing the flavor of foods without making it taste salty.
- black pepper - Preferably freshly ground.
(See recipe card below for quantities.)
- The easiest and best way to grate the fresh ginger is with a microplane zester.
- Important! If you're gluten-free, or serving anyone who is, most miso pastes are not gluten-free. However, there are several brands that are. Here are a few: Cold Mountain, Hikari and Eden. (I use Cold Mountain and it's excellent.)
- All broilers are not quite the same, but be sure the fish is about 4 inches below the heat.
- Watch the cod while it broils. This might sound like a bit much -- to sit and stare in the oven, but it's important. The cod only takes about 5 minutes to cook, so it's easy. It can go from a gorgeous golden brown, to black in just seconds. You also might notice some areas of the cod becoming darker than others. If this is the case, move the sheet pan around a bit to even out the cooking.
- If you prefer another green, Gai Lan and spinach are great substitutes for the Bok Choy. You should use at least triple the amount Spinach, as it will shrink much more. Broccoli or Broccolini would also be delicious.
- Shiitake mushrooms are a lovely addition to broiled black cod and you can use them instead of the peppers if you prefer. (Though I love the color the peppers add.)
More Recipes with Miso and Bok Choy
- Miso Garlic-Ginger Tofu Recipe
- Spicy Miso Glazed Eggplant Recipe
- Sheet Pan Miso Pork Chops with Broccolini
- Crispy Bok Choy Chips
- Bok Choy with Garlic Orange Sauce
- Bok Choy Shiitake Mushroom Gratin
Can you make it ahead?
- You can do almost all of it ahead of time. The fish goes in the marinade the night before you're serving it, and only takes 5 minutes to cook.
- Prep the bok choy and bell peppers the night before, and your entire prep time the day you're serving becomes only about 20 minutes.
Black Cod has a high oil content which creates its buttery, melt-in-your mouth quality. Rich and subtly sweet, it's a delicate, mild fish, that flakes apart when it's cooked perfectly.
This cod is said to contain even more Omega-3 fatty acids than any wild salmon.
Sablefish can be found throughout the North Pacific Ocean and around California.
Alaskan Sablefish however, is said to be the best because it tends to be richer due to the colder water temperature. Both the flavor and texture of Sablefish are similar to Patagonian Toothfish (Chilean Sea Bass).
How to Make it
- Whisk miso paste with mirin, sake, wasabi, ginger, sugar and oil. Pour the mixture into a large zip-lock bag, add the fish and seal it. Refrigerate for at least 6 hours and ideally overnight.
- About 15 minutes before you'd like to serve, slice the peppers into thin strips and cut the bottom inch or so off the bok choy and break it apart.
- Cover a baking sheet with foil and adjust the rack under the broiler so the fish will be a few inches from the flame, and turn it on.
- Remove the fish from the bag, letting any excess marinade drip off. Place it on the foil-lined baking sheet and under the broiler. Broil just until the fish has nicely caramelized on top, and is just barely cooked through (It should still be slightly translucent in the center).
- While the fish is cooking, sauté the bok choy and peppers with sesame seeds. Cook until the bok choy is wilted, about 3 minutes. Drizzle with the sesame oil and season to taste with salt and pepper.
(More detailed instructions are in the recipe card below.)
Miso Broiled Black Cod and the Bok Choy Stir Fry are both so worth trying! I hope you love all of it!
Miso Broiled Black Cod with Bok Choy Recipe
- 1 cup light or white miso paste
- ½ cup Mirin (sweet Japanese rice wine)
- ½ cup sake
- 1½ teaspoons wasabi paste
- 1½ tablespoons fresh ginger pulp
- 1½ tablespoons granulated sugar
- ⅓ cup grapeseed oil
- 2½ pounds black cod fillet
- 6 heads baby bok choy, washed and dried
- 3 bell peppers (orange, yellow and/or red), washed and dried
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- salt and pepper to taste
- Make the marinade. In a medium-sized mixing bowl, whisk the miso paste with the mirin, sake, wasabi, ginger, sugar and oil. Whisk until it's very smooth and the pour the mixture into a large zip-lock bag. Add the fish, remove all the air from the bag, and seal it. Make sure all of the fish is well-coated. To be sure it doesn't leak, put this bag in a second bag. Then place it in the refrigerator for at least 6 hours and ideally overnight.
- Prep vegetables. About 15 minutes before you'd like to serve, slice the peppers into thin strips and cut the bottom inch or so off the bok choy and simply break it apart.
- Broil. Remove the fish from the refrigerator, and cover a baking sheet with foil. Adjust the rack under the broiler so the fish will be a few inches from the flame (about 4), and turn it on. Remove the fish from the bag, letting any excess marinade drip off. Then place the fish on the foil-covered baking sheet. Place the baking sheet in the broiler until the fish has nicely caramelized on top, and is just barely cooked through (It should still be slightly translucent in the center). It should take about 5 minutes. You can use a fork to check for doneness -- as soon as the fish flakes apart, it's done.
- Cook vegetables. While the fish is cooking, coat a large sauté pan with grapeseed oil over medium heat. Add the bok choy, peppers and sesame seeds, and cook until the bok choy is wilted, about 3 minutes. Drizzle with the sesame oil and season to taste with salt and pepper. (Here's How to Season to Taste.)
- Serve the fish alongside or on top of the vegetables.
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