Miso-glazed cod in foil on a white plate with a pile of brussels sprouts with a fork taking a bite of fish.

Miso glazed cod on a piece of foil on a white plate.

Easy Gourmet cookbook opened to the miso-glazed cod page next to a piece of miso glazed cod on a piece of foil.

A close up on miso glazed cod to see the flaky texture.

The recipe comes from Stephanie’s gorgeous new cookbook, Easy Gourmet. So many people love her award-winning blog for her incredibly delicious yet simple recipes. Tons of tiny tweaks and creative concepts fuel her recipe archives. Easy Gourmet perfectly showcases her restaurant-worthy home cooking along with her signature blend of Asian- and comfort-inspired twists.

A fork taking a bite of miso-glazed cod on a white plate.

Since finding her blog, I’ve fallen hard for her vivid story-telling that sounds like your bff reminiscing with you over brunch. The cookbook features so many perfect little snapshots–from midnight snacking with Mike to cooking soup into a charred mess.

Also, when I found out Steph had an entire blog devoted to momofuku, I knew I’d found a kindred spirit.

Miso-glazed cod in foil on a white plate with a pile of brussels sprouts and a fork.

A slab of miso-glazed cod on a piece of foil with the Easy Gourmet book in the background.

Easy Gourmet cookbook opened to the oven-roasted brussels sprouts page.

What Miso Glazed Cod Tastes Like

Now that Easy Gourmet is officially out, I urge you to skip straight to the cod. Meltingly tender and flaky, this fish is completely saturated with a sweet umami punch and caramelized edges and a buttery-moist texture. It’s restaurant-worthy!

Tips on Making Miso Glazed Cod

Why do I have to blot off the excess marinade? The miso/sugar marinade smells so irresistible, it’ll tempt you to not blot it off as completely. But this is actually a crucial step so that the marinade can caramelize evenly all over without burning.
What can I substitute for mirin?
- Per Bon Appetit, “Mirin is similar to sake, but has more sugar and a lower alcohol content.” When I’m out of mirin, I typically substitute an equal amount of rice vinegar along with a spoonful of sugar. (BA recommends 1/2 tsp for every tablespoon of rice vinegar.) Dry sherry or sweet marsala wine will also work.
What can I substitute for sake?
- The best substitute for sake is a dry sherry or white wine, but sometimes I’ll also substitute diluted rice vinegar for sake. In this case, I’d use 1 tbsp rice vinegar + 1 tbsp water in place of the sake.

What to Serve with Miso Glazed Cod

Stephanie recommends serving this aside a delicately flavored sesame soy quinoa (recipe below). You could also serve this with a roasted vegetable like brussels sprouts, broccoli, or carrots.

Follow Steph’s recipes and instructions and you’ll be rewarded with gourmet home-cooking paradise. I can’t wait to cook my way through the rest of her recipes!.

Congratulations on a fabulous book and an all-around stellar accomplishment, Stephanie! <3

Miso-Glazed Cod

Erika Kwee

Extremely flavorful, deeply-marinated cod with caramelized, sweet and salty edges.

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Prep Time 1

Cook Time 15

Servings

Ingredients

Miso Glazed Cod

2 tbsp 30 ml sake
2 tbsp 30 ml mirin
2 tbsp 14 g white miso paste
1 tbsp 15 g sugar
2 1/2 lb [225 g] black cod fillets or chilean sea bass

Sesame Soy Quinoa

1 cup 185 g cooked quinoa
2 tsp 10 ml sesame oil
1 tsp 5 ml soy sauce
to taste toasted sesame seeds
to taste sliced green onions

Instructions

Miso-Glazed Cod

In a small saucepan, bring the sake and mirin to a boil over medium-high heat. Stir in the miso and sugar until smooth, set aside and cool completely.
Pat the cod dry with paper towels and slather on the cooled miso marinade. Place in a dish, cover and place in the fridge overnight.
When ready to cook, preheat the oven to 400°F (205°C). Gently wipe off the excess marinade and place the fish in a foil-lined ovenproof dish. Bake for 10-15 minutes, based on thickness. The fish is done when it is opaque and flakes easily.
Finish by broiling: turn the broiler on high and watch carefully as the top caramelizes and turns a deep golden brown. Remove and enjoy immediately with the sesame soy quinoa.