Miso-Glazed Black Cod with Ginger and Scallions
Tender cod fillets caramelized in a miso glaze, finished with fresh ginger and scallions for a balanced umami-sweet finish. This japanese-inspired seafood ready in about 25 minutes pairs (6 oz each) black cod fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp, grated fresh ginger
- 2, thinly sliced (white and green separated) scallions
- 1 tbsp neutral oil
- 1/4 cup water
Instructions
- Step 1: Whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, and 1 tbsp grated fresh ginger in a small bowl until smooth.
- Step 2: Pat cod fillets dry, brush with 1 tbsp miso glaze, and marinate in refrigerator for 15 minutes.
- Step 3: Heat 1 tbsp neutral oil in a skillet over medium-high heat. Add white parts of 2 sliced scallions and cook 1 minute until softened.
- Step 4: Place cod skin-side down in skillet, cook 4-5 minutes until skin is crispy. Flip, brush with remaining glaze, add 1/4 cup water, cover, and simmer 3-4 minutes until fish flakes easily.
- Step 5: Transfer to plate, top with green scallions, and serve with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Black Cod with Ginger and Scallions take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Black Cod with Ginger and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) black cod fillets from drying out.
Can I substitute ingredients in Miso-Glazed Black Cod with Ginger and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Black Cod with Ginger and Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Black Cod with Ginger and Scallions?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
