Japanese · Dinner · Lunch
Miso Black Cod
銀ダラの西京焼き (Gindara no Saikyo-yaki)
Silky black cod marinated in a sweet-savoury white miso glaze, then broiled until the edges caramelise and the flesh flakes like butter. Served with gingery bok choy for a light, restaurant-style dinner at home.
- Prep
- 135 min
- Cook
- 15 min
- Total
- 150 min
- Serves
- 4
Calories come from: Carbs 11% · Fat 64% · Protein 25%
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Ingredients
For 4 servings- 4 fillets (about 150 g each)Black cod (sablefish) fillets, skin on
- 1/4 cup70 gWhite (shiro) miso
- 2 tbsp30 gMirin
- 2 tbsp30 gSake
- 2 tsp8 gGranulated sugar
- 2 tsp9 gNeutral oil (canola)
- 4 small heads400 gBaby bok choy
- 1 tsp5 gFresh ginger, grated
- 2 tbsp30 gWater
- 1 medium15 gSpring onion, thinly sliced
- 1 tspSesame seeds (optional)
Steps
- 1
Bring the sake and mirin to a simmer in a small saucepan and cook for 1 minute to soften the alcohol.
- 2
Lower the heat, whisk in the miso and sugar until smooth and dissolved, then take off the heat and let it cool completely.
- 3
Pat the black cod fillets dry with paper towels.
- 4
Spread the cooled miso mixture over all sides of the fillets in a shallow dish or zip-top bag.
- 5
Cover and refrigerate for at least 2 hours (up to 24 hours for deeper flavour).
- 6
Heat the broiler to high with a rack about 15 cm (6 in) below the element.
- 7
Line a baking tray with foil and brush it with 1 tsp of the oil.
- 8
Wipe most of the marinade off the fish with your fingers or a paper towel so it does not burn, and place the fillets skin-side down on the tray.
- 9
Broil for 10 to 12 minutes until the top is deeply caramelised and the fish flakes easily and reaches 63 °C / 145 °F inside; cover loosely with foil if it darkens too quickly.
- 10
While the fish cooks, halve the bok choy lengthwise and rinse out any grit.
- 11
Heat the remaining 1 tsp oil in a large frying pan over medium-high heat and add the ginger for 20 seconds.
- 12
Add the bok choy cut-side down, pour in the water, cover and cook for 3 minutes until the stems are just tender.
- 13
Plate the bok choy with a fillet of fish and scatter over the spring onion and sesame seeds.
Swaps, storage and make-ahead
Swaps
- Use skin-on salmon fillets instead of black cod if sablefish is hard to find or too pricey; broil them for slightly less time.
- Replace the sake with extra mirin or water plus a squeeze of lemon juice if you prefer not to cook with alcohol.
- Swap the baby bok choy for spinach, tenderstem broccoli or green beans, adjusting the cooking time until just tender.
- For a gluten-free version, choose a white miso and a mirin that are both labelled gluten-free.
Storage
This dish is best eaten fresh, but you can refrigerate leftovers in a covered container within 2 hours and eat them within 3 to 4 days, reheating gently until steaming hot. Avoid freezing the cooked fish and bok choy, as the texture turns soft and watery.
Make ahead
Make the miso glaze up to 3 days ahead and keep it covered in the fridge, then marinate the fish up to 24 hours before cooking. You can also rinse and halve the bok choy a day ahead and store it wrapped in a paper towel in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishSoySesameSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (299 g) | Per 100 g | |
|---|---|---|
| Calories | 390 kcal | 130 kcal |
| Protein | 24 g | 8 g |
| Carbohydrates | 9.9 g | 3.3 g |
| of which sugars | 4.4 g | 1.5 g |
| Fiber | 2.1 g | 0.7 g |
| Fat | 26.5 g | 8.9 g |
| of which saturated | 5.2 g | 1.7 g |
| Sodium | 803 mg | 269 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
