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Miso-Marinated Black Cod Recipe on a pretty blue plate.

Miso Marinated Black Cod Recipe with Bok Choy-Pepper Stir Fry

This fish is buttery and flaky, and the delicate crust from the cooking technique is sweet and savory. Served with fresh Bok Choy Stir Fry, you will not be able to get enough of this meal!

*Please note that 6 hours of the prep time is inactive, marinating time.

Course Main Course
Cuisine Asain
Keyword fish for dinner party
Prep Time 6 hours 15 minutes
Cook Time 5 minutes
Total Time 6 hours 20 minutes
Servings 6
Calories 383 kcal
Author Valentina K. Wein

Ingredients

  • 1 cup light or white miso paste (Shiro-Miso)
  • 1/2 cup Mirin (sweet Japanese rice wine)
  • 1/2 cup sake
  • 1 teaspoon wasabi paste
  • 1 tablespoon fresh ginger root, finely minced
  • 1 1/2 tablespoons granulated sugar
  • 1/3 cup grapeseed oil
  • 6 (5-ounce) black cod fillets
  • 5 heads baby bok choy
  • 3 bell peppers, 1 red, 1 yellow, and 1 orange
  • salt and pepper to taste
  • Togarashi

Instructions

  1. 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 and place the bag in the refrigerator for 6 hours and ideally marinate overnight. (I put a second bag over the first, just to ensure I won't lose any of this lovely marinade -- and mess up my fridge!)
  2. The next day, close to dinnertime, wash and dry the bok choy and peppers. Slice the peppers into thin strips and be sure to remove all of the seeds (it's not my favorite to chew on one of those unexpectedly). Cut the bottom inch or so off the bok choy and simply break it apart.
  3. Just minutes before you want to serve, 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 and turn it on. broiler. Remove the fish from the bag, letting any excess marinade drip off. Then place each fillet on the foil-covered baking sheet. Place the baking sheet in the broiler until the fish has nicely caramelized on top, turning a beautiful golden brown. This should take about 4 minutes. You can use a fork to check for doneness -- if the fish flakes apart, it's done.
  4. While the fish is cooking, coat a large sauté pan with grape seed oil over high heat. Add the bok choy and peppers and cook until the bok choy is wilted, about 3 minutes. Season generously with salt and pepper.
  5. Serve immediately! Place each fillet over a portion of the stir fry and sprinkle each with Togarashi, if you want some extra heat!