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Or plate it elegantly, and serve with pickled daikon ( or ginger) and a quick Miso aioli. I also add sauteed mushrooms.






White Miso Black Cod
- Prep Time: 1 hour
- Cook Time: 20 mins
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: fish, main, seafood,
- Method: stovetop
- Cuisine: Japanese
Description
White Miso Black Cod – buttery black cod in a delicious miso marinade with with pickled daikon, kale nests and miso aioli.
Ingredients
- 4 x 4 ounce pieces of Black Cod
Miso Marinade:
- 3 tablespoons mirin
- 3 tablespoons sake
- 1/3 cup white miso paste
- 1/3 cup sugar
- 2 Tablespoons marinade
- 2 Tablespoons mayo
- ¼ teaspoon rice wine vinegar
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1 Cup peeled sliced daikon radish
- 1 tsp kosher salt
Optional Sake Braised Kale
- ¼ C sliced onion
- 2–3 Cups shredded Kale (thinly sliced)
- 1 tablespoon oil
- splash Sake
- salt and pepper to taste
Instructions
Keywords: Black cod, black cod recipes, nobu, miso salmon, miso cod, plating fish, easy fish recipes, black cod marinade, miso marinade for fish,
I usually make a quick saute of asparagus, green beans, sugar snap peas, dliced baby bok choy, shitake mushrooms, thinly sliced leeks, water chestnuts with shaved garlic and ginger until tender but still crisp. I also add fresh grated ginger to the miso mixture. After marinating the fish, I reduce the marinade by half and brush the fish with it in the last few minutes of cooking. A delicious meal! And I always make extra, good at any temp.
Do you have a recipe for the side dish? It sounds delicious!
Love it!
This looks wonderful, but is the portion you plated enough to serve as a main course? Or should this be served as part of several dishes? Thank you!
Part of several dishes. 🙂
Question, what could you use in place of the sugar in the marinade? Stevia? Or would that make it taste weird? I’m really trying not to feed my gut sugar.
★★★★
Hi Lisa, Stevia would make it taste weird. Could you use honey or maple? it needs the sweetness. 🙂
Nice!
Made this with Chilean sea bass and bok choy, tripling the recipe, for a dinner party with 9 guests last night. We did 8 courses, and this was definitely the crowd favorite! The marinade is absolutely incredible. We did 3-ounce filets with no skin, and decided not to heat the marinade to save some time (the alcohol cooked off later anyway). We used a little too much oil in the pan and had to pat off the filets before plating. Used a mix of baby and non-baby bok choy, to cut down the bitterness a bit, but that was probably unnecessary in hindsight. Basically copied the plating, but added a few dots of the aioli because it was so yummy. Thanks so much!
In one of the photos there is something drizzled across the dish, but not in the other photos. Is that just the miso aioli?
No, the Miso aioli is brushed on the plate. The drizzle was a soy “syrup” I was playing around with. 😉
Ah, thank you! The plating of this dish is STUNNING. I’ve never had black cod, but want to make it just for the pretty factor. 🙂
Sea bass would be an okay substitute (maybe?), but nothing close to black cod, which for me here in Toronto is a BIG splurge purchase once in awhile. Such an incredible dish! This looks amazing.
Sea bass would work too because it is an oiler fish. Yes, Black Cod is very expensive here too….definitely a special occasion type of dish. 🙂