Miso-Glazed Black Cod with Pickled Daikon and Shiso
Tender black cod fillets glazed with sweet miso, served alongside tangy pickled daikon and fresh shiso leaves for a refined Japanese dining experience. This japanese-inspired seafood ready in about 165 minutes pairs white miso paste, mirin, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 fillets, about 6 oz each black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1 cup, julienned daikon radish
- 1/2 cup rice vinegar
- 2 tbsp sugar (for pickling)
- 1 tsp salt (for pickling)
- 8 leaves shiso leaves
- 1 tbsp vegetable oil
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth to create the glaze.
- Step 2: Place 4 black cod fillets in a shallow dish and coat them evenly with the miso glaze. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
- Step 3: Meanwhile, combine 1/2 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan over medium heat. Stir until sugar and salt dissolve. Pour this hot pickling liquid over 1 cup julienned daikon radish in a heatproof bowl. Let cool to room temperature, then refrigerate for at least 1 hour.
- Step 4: Preheat the oven to 400°F. Heat 1 tbsp vegetable oil in an oven-safe skillet over medium heat. Remove the cod from marinade, wiping off excess glaze, and sear the fillets skin-side down for 2 minutes until skin is crisp.
- Step 5: Transfer the skillet to the oven and roast the cod for 6-8 minutes until the fish flakes easily and the glaze caramelizes slightly.
- Step 6: Serve each fillet garnished with 2 shiso leaves and a generous spoonful of pickled daikon on the side for a balance of rich and tangy flavors.
Frequently asked questions
How long does Miso-Glazed Black Cod with Pickled Daikon and Shiso take to make?
Total time is about 165 minutes (150 min prep + 15 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 Pickled Daikon and Shiso?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Black Cod with Pickled Daikon and Shiso?
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 Pickled Daikon and Shiso 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 Pickled Daikon and Shiso?
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.
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