Miso-Glazed Black Cod with Shiso and Pickled Ginger
A true Japanese umami masterpiece featuring delicate cod fillets coated in house-made miso glaze, served with vibrant pickled ginger and fresh shiso leaves. This japanese-inspired seafood (gluten-free) ready in about 38 minutes pairs (340g) black cod, 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 2, 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
- 12 oz (340g) black cod
- 3 tbsp white miso paste
- 1 tbsp mirin
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tbsp, finely grated fresh ginger
- 1/4 cup, thinly sliced shiso leaves
- 2 tbsp, thinly sliced pickled ginger
- 1 tsp toasted sesame oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat black cod dry with paper towels, then score skin in a crosshatch pattern.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tsp rice vinegar, 1 tsp sugar, and 1 tbsp grated ginger until smooth.
- Step 3: Brush miso mixture evenly over both sides of cod, pressing gently to adhere. Place on a parchment-lined baking sheet and bake for 15-18 minutes until edges are golden and fish flakes easily.
- Step 4: While fish cooks, toss 2 tbsp pickled ginger with 1 tsp toasted sesame oil in a small bowl. Arrange cod on a plate, top with pickled ginger mixture, and garnish with 1/4 cup sliced shiso leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Black Cod with Shiso and Pickled Ginger take to make?
Total time is about 38 minutes (20 min prep + 18 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 Shiso and Pickled Ginger?
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 (340g) black cod from drying out.
Can I substitute ingredients in Miso-Glazed Black Cod with Shiso and Pickled Ginger?
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 Shiso and Pickled Ginger for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Miso-Glazed Black Cod with Shiso and Pickled Ginger gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
