Name: Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1/4 cup white miso paste; 2 tablespoons mirin; 2 tablespoons sake; 1 tablespoon sugar; 4 black cod fillets (about 6 ounces each); 1 tablespoon vegetable oil; 8 baby bok choy (halved lengthwise); 1 cup shiitake mushrooms (sliced); 2 cloves garlic (minced); 1 teaspoon grated fresh ginger; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; Sesame seeds and sliced green onions for garnish

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There’s a whisper of luxury and a whole lot of comfort wrapped in every bite of Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms. This dish brings together buttery, tender black cod glazed with a silky, savory-sweet miso sauce, nestled on a bed of garlicky stir-fried baby bok choy and earthy shiitakes. It’s perfect when you want restaurant-worthy magic without leaving your dining room. Whether you’re entertaining guests or simply treating yourself, this is that showstopper meal that feels both special and nourishing.

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully chosen to deliver deep flavor, elegant texture, and vibrant color. Even if your pantry feels minimal, these essentials will bring that irresistible harmony characteristic of Japanese cuisine. Let’s highlight what makes every element matter:

White Miso Paste: This is the heart of the glaze, offering gentle umami and a subtle sweetness that perfectly balances the richness of the cod.
Mirin: A sweet Japanese rice wine that gives a delicate sheen and caramel undertone to the marinade.
Sake: Adds complexity and a touch of brightness—great for enhancing the miso’s depth.
Sugar: Just enough to round out the salty and bitter edges of miso and amplify the glaze’s luster.
Black Cod Fillets: Also known as sablefish, this buttery, flaky fish soaks up the miso marinade beautifully—think melt-in-your-mouth texture.
Vegetable Oil: A neutral base to keep your vegetables glossy and sautéed to perfection without overpowering their flavor.
Baby Bok Choy: Sweet, crisp, and full of vibrant color, these leafy greens offer freshness and crunch beneath the cod.
Shiitake Mushrooms: Their earthy depth pairs so well with the savory-sweet glaze and softens nicely while maintaining some bite.
Garlic: An aromatic essential! It brings warmth and rounds out the sautéed veggies.
Fresh Ginger: Adds a pop of peppery heat and zing, brightening the entire vegetable medley.
Soy Sauce: For a punch of salty, savory depth—try low-sodium if you’re watching the salt.
Toasted Sesame Oil: Just a drizzle after stir-frying imparts a nutty aroma and finishing richness.
Sesame Seeds & Green Onions (for garnish): Give a final flourish of crunch and color that makes your Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms irresistible and beautiful on the plate.

How to Make Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Step 1: Prepare the Miso Glaze

Start by making the foundation of this dish: the dreamy miso glaze. In a small saucepan, combine white miso paste, mirin, sake, and sugar. Heat it gently over low, whisking until the sugar is fully dissolved and the glaze turns creamy-smooth. You want the glaze to be silky and unified with no lumps. Set it aside to cool—you’ll use half for marinating and the other half for basting later.

Step 2: Marinate the Black Cod

Place your black cod fillets in a shallow dish or a zip-top bag, generously slathering with half of the cooled miso glaze. Try to coat every side so the flavors soak in deeply. Let this marinate in the refrigerator for at least 30 minutes; if you have time, overnight works wonders for an even more luscious result. The cod will transform, absorbing all that savory-sweet goodness.

Step 3: Bake the Cod

Preheat your oven to 400°F. Line a baking sheet with parchment for easy cleanup. Take the marinated cod fillets and place them skin-side down, giving each piece enough space. Brush the tops with the reserved glaze so you get an extra layer of flavor and caramelization. Bake for 10–12 minutes—the fish should be opaque and flake easily at the touch of a fork. That golden, slightly blistered top? Perfection!

Step 4: Stir-Fry Baby Bok Choy and Shiitake Mushrooms

While the cod is baking, heat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, stirring for about a minute until fragrant and irresistible. Toss in the halved bok choy and sliced shiitakes, stir-frying until the vegetables are tender yet still a bit crisp—usually 5–7 minutes. Splash in the soy sauce and toasted sesame oil at the end so everything glistens and absorbs those final, punchy flavors.

Step 5: Assemble and Serve

Spoon a generous bed of sautéed vegetables onto each plate. Top with the miso-glazed black cod fillets, letting the sauce drip down onto the greens and mushrooms. Finish with a sprinkle of sesame seeds and sliced green onions for beauty and crunch. The first bite is going to be unforgettable!

How to Serve Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Garnishes

A handful of toasted sesame seeds and a scattering of thinly sliced green onions are the crowning glory for Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms. These simple touches don’t just add visual flair—they offer subtle nuttiness and a crisp, fresh bite that brings every element together harmoniously.

Side Dishes

You can absolutely serve this beautiful main dish as it stands, but a bowl of steamed jasmine rice or nutty soba noodles on the side will soak up any leftover miso glaze and vegetable juices. A light cucumber salad or pickled ginger works beautifully for a fresh, tangy note that balances out richness.

Creative Ways to Present

For a dinner party-worthy touch, serve Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms in shallow, wide bowls to show off the glossy glaze and bright vegetables. If you’re feeling adventurous, layer the vegetables in a ring mold before topping with the cod for a chic, restaurant-inspired look. Or, for a bento box twist, portion everything in separate little compartments alongside pickles and rice for a playful but elegant meal.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms keeps quite well for up to two days, although the cod is at its most tender right after baking. Keep the fish and veggies together to ensure none of those tasty juices go to waste!

Freezing

While black cod freezes beautifully before cooking (try freezing it just after marinating), the cooked version is best enjoyed fresh. The vegetables tend to lose their crispness and vibrant flavor upon thawing. If you do need to freeze, wrap the fish tightly and store for up to a month, knowing it may change texture slightly after reheating.

Reheating

To reheat leftovers, warm them gently in a low oven (about 300°F) or in a covered skillet over low heat until just heated through. Avoid microwaving if you can, as it can dry out the cod and make the miso glaze less silky. A splash of water or extra soy sauce in the pan will help revive the veggies and keep everything moist and flavorful.

FAQs

Can I use another type Main Course

Absolutely! While the buttery richness of black cod is ideal, you can substitute with salmon, sea bass, or even halibut. Just keep in mind that cooking times may vary depending on the thickness and type of fish you choose.

Is it necessary to marinate the cod overnight?

Marinating overnight is not mandatory, but it definitely amps up the flavor. If you’re tight on time, a minimum of 30 minutes will still yield delicious results. The miso and sake start working their magic right away, so don’t stress if you’re cooking last minute.

Is Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms gluten-free?

This dish can be gluten-friendly if you use gluten-free soy sauce (tamari is a great option!). Always check your miso paste label, but white miso is generally safe for gluten-sensitive eaters. Just be diligent with your condiments, and the dish will fit right in with a gluten-free diet.

What type of miso is best for this recipe?

White miso (shiro miso) is the best choice for Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms. It’s sweet, smooth, and mild, melding perfectly with the delicate fish. Red or mixed miso would give a stronger, earthier flavor if you like a bolder twist.

Can I prepare the vegetables ahead of time?

Definitely! You can wash and halve the bok choy, slice the shiitake mushrooms, and even mince the garlic and ginger a day in advance. Just store them in airtight containers in the fridge so when it’s time to cook, everything is ready to go for quick assembly.

Final Thoughts

If there’s one recipe I’d urge you to try when you want something both simple and show-stopping, it’s Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms. The flavors are comforting yet sophisticated, and the method is so much easier than it looks. Whether you’re new to Japanese-inspired cooking or just craving something cozy and elegant, I know you’ll love every bite. Give it a go and let your kitchen fill with those mouthwatering aromas!

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the umami-rich flavors of this Miso Glazed Black Cod served on a bed of tender Baby Bok Choy and Shiitake Mushrooms. A perfect balance of savory and sweet, this dish is sure to impress.

Ingredients

Scale

Miso Glaze:

1/4 cup white miso paste
2 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar

Fish and Vegetables:

4 black cod fillets (about 6 ounces each)
1 tablespoon vegetable oil
8 baby bok choy (halved lengthwise)
1 cup shiitake mushrooms (sliced)
2 cloves garlic (minced)
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
Sesame seeds and sliced green onions for garnish

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Instructions

Making the Miso Glaze: In a small saucepan, combine miso paste, mirin, sake, and sugar. Heat over low heat, stirring until sugar dissolves and glaze is smooth. Remove from heat and let cool.
Marinating the Cod: Marinate black cod fillets in half of the miso glaze for at least 30 minutes.
Baking the Cod: Preheat oven to 400°F. Place marinated cod on a lined baking sheet and brush with remaining glaze. Bake for 10–12 minutes until fish is opaque and flakes easily.
Preparing the Vegetables: Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add bok choy and shiitake mushrooms, stir-fry for 5–7 minutes until tender-crisp. Stir in soy sauce and toasted sesame oil.
Assembling the Dish: Divide vegetables among plates, top with miso-glazed cod. Garnish with sesame seeds and green onions.