Black Cod Broiled With Miso Recipe (2024)

For the miso - most miso I have seen is sold in a paste form. Does this mean a whole cup of the miso paste should be added? That sounds like too much since I will often use only a tablespoon or two for a soup or stir-fry.

I have never seen black cod in my market in NorCal...substitutions?

What can be substituted for black cod? Regular cod? Haddock?

FOR THE LOVE OF GOD DO NOT USE 1 CUP OF MISO PASTE. Completely overpowers the fish. It should be more like 1-2 tablespoons. Please save yourself from having to send in an oil spill cleanup crew to scrape the sauce off of your precious fish. #regrets On a positive note, the broiling method was magical. A+ flakiness.

I used salmon. For the glaze: 2 tbsp red miso paste, 3 tbsp mirin, 2 tbsp maple syrup, 2 tbsp rice wine vinegar, ground black pepper, 1 tbsp finely chopped kale, pinch of cayenne. I wanted to bring together all the tastes: salty (miso), sweet (mirin and syrup), sour (vinegar), bitter (kale). Heat in saucepan as indicated, then brush on.I broiled skin-side up for 6 minutes. Hubby said it was the best salmon he’s ever had, and we’re foodies so that’s saying something.

Black cod is fairly oily, delicate white fish. It's also sold as sablefish and it's not in the cod family at all. You can reasonable substitute Seabass, Artic Char, halibut (careful as it's less fatty and will dry out quickly) or Salmon.

It may sound silly, but we made this vegetarian by subbing tofu (pressed for a bit to get our excess moisture) for the cod. It was delicious and perfect with the Spring Salad recipe from Ottolenghi's Plenty More cookbook (which also has Japanese flavors). So awesome.

How long should one broil? Seems like an important point.

This recipe was very tasty, but way too salty even for me, and I like salty food. Probably the miso I used was overly salty, but I used about 1/4 as much sauce as called for in the recipe and only brushed the fish once with the sauce. I suggest that you taste your miso first, and use less if it is very salty.

Misoyaki! This is one of my favourite dishes my grandma used to make. I use the same Hawai'i Maru-Hi brand miso (shiro) she used to use. Black cod is also sold as butter fish in Hawai'i. We would take it on picnics and enjoy it with musubi (rice balls), and Japanese pickled vegetables. This is great comfort food!

This is an interesting and worthwhile recipe, but as written contains a potentially debilitating flaw. Mirin is a sweet sauce which makes it redundant with the sugar. If both are used the result is far too sweet. White wine also leaves an inappropriate flavor. Only the saki, preferably a dry one, works well with this combination of ingredients.

White miso is better and less salty. Really needs to marinate for best flavor, at least 24 hrs and up to 3 days. My MIL is Japanese and makes this all the time. Can use king salmon too which is nice and fatty.

I only made half the amount of sauce called for. More than enough. Cooked 4 minutes, added more sauce them 4-5 minutes more for black cod pieces that were about 1.5 inches thick.

Made this twice. First time followed the recipe and it was wayyyy too much miso. Honestly sickening. But I made it again and did just 1/4 miso paste, 1/4 cup mirin and 3 tablespoons sugar. Was perfect amount for 2 lbs of fish. Would definitely make again and marinate in the fridge for 2-3 days like Nobu recipe calls for. Really delicious with brown rice and then fried string beans

I think understanding the characteristics of your broiler is key to the success of this recipe. On my Wolf range with its “infrared” broiler, the indicated times ended up in a charred miso coating over an uncooked fish. And this was with the fish being 5 1/2” inches from the boiler element! Next time I’ll either increase the distance from the element or broil only until the coating caramelizes and then finish in the oven.

I agree with all the comments on using less miso paste (I don't know that it comes any other way). One tablespoon, maybe two, per serving would have been plenty, unless you really like intense, salty food. It overpowers the delicate black cod.

Aside from the question of what miso the recipe calls for—I made this glaze as written but fortunately didn’t apply it to the fish before seeing the comments, appreciate the helpful hints about balancing it with ginger, soy sauce (makes it saltier still but balances the sweetness), and rice wine vinegar—I would guess the thickness of the filets matters a lot. Thick filets probably benefit from a very intense sauce, with the excess discarded.

I don't know what I did wrong, but my fish was pale, the sauce was watery, and overall was just unpleasant. I didn't make any substitutions in the ingredients, other than using white cos instead of black.

Good, but didn't look even remotely like the picture. I had a damp, pale fish filet.

This is beyond yummy. I've made it a couple times now as it's easy enough to make on a work night. It's a version of a Japanese bbq sauce. I agree that cutting back on the miso (maybe 25% less) and adding some sake to the mix helps. It won't get as black as in this picture, but too much sauce does tend to overpower the pricey fish. Absolutely cut up lots of cherry tomatoes and sprinkle generously around the fish. They make an amazing side.

I like this recipe because I didn't have time to marinate the black cod for 2 days. I followed the suggestions of many others, and used 3 T miso, 1 T mirin, 1 T sake, 4 t soy sauce, 1 T maple syrup, and a dash of siracha. I heated the sauce in the microwave and then spread 1/2 the sauce on the fish. Broiled for 5-6 minutes until sauce started to char. Removed and let rest for a minute. Topped with remaining sauce and scallions, and served it with brown rice and stir fried veg.

I'm gonna make this a million times over. So fast and so good. Used the extra sauce from the pan to pour over rice and accompanied w/ zucchini+hot pepper flakes and pumpkin seeds. Winner!

Made it with both cod in the oven and seabags on the grill, both were really good. The salty sweet sauce is super good. I used regular (light) miso paste, unfiltered sake, and Madeira, equal parts (1/4 cup of each for 2 filets), was plenty. 2 teaspoons of sugar, forget that 1/2 cup direction above - that's crazy. In the oven, broiled the cod 6 minutes, put more sauce and halved cherry tomatoes (thanks below for that suggestion), cooked 2 more minutes - it may have been 30-60 seconds too long.

Too sweet. Try lessening the sugar? Too much glaze. Only need 1/4 of the recipe.

This is easy and good enough for company.

I've used variations on this with many kinds of fish, especially rock cod, haddock & Atlantic cod. For all I know, these are all the same fish. FWIW, the Japanese technique I've seen involves scraping off most of the marinade before broiling because it burns quickly, then putting enough to give it a glaze for the last minute or two.

8 minutes before putting on second half of paste