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.
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.
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
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.
Sesame Soy Quinoa
- Gently toss together the quinoa, sesame oil and soy sauce. Taste and adjust sesame oil and soy if needed. Top with sesame seeds and green onions.
Choc Chip Uru
Oh my gosh. My photos do not even come close to your incredible skills, please be more in love with your photos like the rest of us 😀
And this cod recipe does look wonderful, I would love to try it for my fish-loving mates some time!
Cheers
Choc Chip Uru
Carly
I love Miso Cod. This recipe looks great, thank you for sharing!! Comforting Asian dishes cures all, especially a great coconut curry soup. Hoping to see more from the Easy Gourmet cookbook!! Now following you via Facebook, Instagram and Pinterest :))
Sue O'Bryan
I really felt the same way when I found Stephanie’s blog . . . her writing and recipes just work for me . . . and I love that her photos don’t look like every other blog we’re seeing nowadays. Lots of comfort food, not afraid of carbs, friendly voice, etc., etc., etc. I noticed right away the cod recipe — it’s similar to Nobu’s famous miso marinated cod dish except uses only a fraction of the marinade, which I thought was smart, as when I made the Nobu version I used up so much of my precious marinade ingredients and most of them went down the drain. As you know I’m cooking my way through this wonderful book . . . I imagine this recipe will be a keeper.
erika
Ooh I didn’t even realize this was similar to Nobu’s recipe, but now I’m even more excited. Someone also gave me a similar recipe and it used something like 2 cups of miso paste, etc. etc. So wasteful! So I also love her smart small proportions. I can’t wait to hear what you think when you get to this recipe!
Michaela
Beautiful recipe! Being half Chinese, I love Asian food and would have to pick a good dim sum meal as my favorite
erika
Oh YUM. Dim sum is such a great choice. Craving some now!!
Kelli
My dad’s recipe for miso butterfish is excellent!
erika
Ooh that sounds fabulous! Is it similar to this recipe?
Kelli
Yes, the ingredients are the same but different amounts. It’s mostly miso, then sugar, sake & only a splash of mirin. He only broils the fish, no pre-baking.
Millie l Add A Little
Great post Erika!
my favourite comfort food has to be roasted sweet potatoes with a beany stew – random but I can’t get enough of potatoes these days!! Am I pregnant? Let’s hope not lol
I follow you on instagram, pinterest and twitter too 🙂
Sophie
OH MY this sounds so so delicious! At the Oregon Coast over the weekend, we had some of the most delightful buttery-tender cod in tacos that I made with some fresh catch (not caught by us — but still!). It’s all I can think about suddenly, and now you posted this! Perfection. I can’t wait to try, and I LOVE the sound of both the quinoa and the brussels as a side! These will be making an appearance for sure! I love your photos of this!
One of my favorite comfort-food dishes also happens to be Asian — fried rice. I can make it anytime, with anything, and it’s always so tasty and versatile. I also follow your IG and Pinterest, cause DUH! 🙂 xoxoxo
Shikha @ Shikha la mode
I NEED THIS BOOK! I also follow you on all social media accounts because I am a stalker, so that better give me a bajillion more entries into this giveaway.
As for favorite Asian food, I’d have to go with Indian food, which totally counts! There is nothing like my mom’s cooking, and it makes me so happy to visit her and gorge on paneer!
yummychunklet
Tasty looking fish!
Nancy @ gottagetbaked
Cod is one of my favourite fish to cook. You just can’t go wrong! This miso glaze sounds amazing. I can’t believe you didn’t like these photos – they’re gorgeous. And very atmospheric. Love them! A huge congrats to Stephanie on her beautiful cook book! My favourite Asian dish is fried rice, hands down. So cliche, right?! What can I say, as a Chinese chick, I can’t live without rice and fried rice is always delicious and comforting. I follow you on all channels (Twitter, Facebook, Pinterest and Instagram) so hopefully my odds of winning are increased!
Shelley
Ahh her book looks incredible and this looks amazing! I love anything umami! I would have to say that my favorite Asian comfort food dish (which is really hard to narrow down) is probably sweet chili oven-roasted brussels sprouts! Also, I follow you on Instagram, Twitter, Pinterest and Facebook! 🙂
erika
Ohh my GOSH those brussels sprouts sound amazing!!! What recipe do you usually use for those? If you love those, I feel like you would ADORE Steph’s book!! 🙂
Shelley
they are INSANELY good. I am now required to bring them to every Thanksgiving gathering. if you search “bleubird blog sweet chili roasted brussels sprouts”, that’s the recipe I use. I believe it calls for fish sauce, so for vegan I just sub more tamari. They are insanely good and you’ll eat them with everything!
erika
Ahh perfect!!! I’ve been meaning to try Uchi (I live in Houston) for SO LONG…in the meantime, I’ll just make those brussels sprouts 😉 Thanks for sharing!!
Jordan
I know exactly how you feel – sometimes I’m so stoked about a recipe and then I look at the photos and I’m like… womp. 🙁 I just NEED everyone to taste the amazing-ness! Lol but seriously, it comes through in these photos. You did a fantastic job showing the texture and the glaze and the flakiness of the fish. Kudos to you!
stephanie
erika!! i can’t believe you didn’t like these photos! i love them! and i think i love you a little too. you make me blush with all of your nice words! ♡♡♡
Michelle @ Hummingbird High
Yay! I absolutely love Stephanie’s new book — I’ve made so many dishes from it so far, like her recipe for chicken thighs and miso eggplant, and it’s just been absolutely delicious. Can’t wait to try this miso cod!
Karen @ The Food Charlatan
“There’s actual butter in my mouth,” haha Erika!! I want butter fish. Dang that sounds good. 🙂 Guess I need to try this out! I’d love to try out Stephanie’s spring rolls, too. I guess that is my Asian comfort dish! It’s always my favorite part of the meal.
The Vegan 8
Beautiful photos Erika!! That looks like such a gorgeous incredible book as well. I’m kind of dying over how simple and perfect that quinoa sounds. I’ve never had those flavors in quinoa before…my hubby loves those flavors, so I definitely need to try that at our next quinoa meal! So good to see you post, missed you! I know your busy!