Miso-Glazed Black Cod with Shiso and Pickled Ginger

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (gluten-free), ready in about 38 minutes, pairs 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 rice, quinoa, or a quick salad. 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.

Prep: 20 min Cook: 18 min Serves 2 Japanese cuisine 380 cal/serving

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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

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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.