Miso-Glazed Black Cod with Shiso-Infused Rice
delicate fish with umami-rich miso glaze and herbaceous rice, featuring a perfect balance of savory and sweet. This japanese-inspired seafood (gluten-free) ready in about 45 minutes pairs per serving 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 480 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
- 6 oz per serving black cod
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tsp sugar
- 1 cup short-grain rice
- 1 1/4 cups water
- 4 leaves, finely chopped shiso leaves
- 1/2 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp mirin, and 1 tsp sugar in a bowl until smooth. Brush mixture generously over 6 oz black cod per serving.
- Step 2: Bring 1 cup short-grain rice and 1 1/4 cups water to a boil in a rice cooker or saucepan, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.
- Step 3: Gently fold 4 chopped shiso leaves and 1/2 tsp sesame oil into cooked rice while still hot.
- Step 4: Pan-sear miso-coated cod skin-side down in a non-stick skillet over medium heat for 4 minutes, then flip and cook for 3 more minutes until the glaze is caramelized and fish is opaque throughout.
- Step 5: Serve fish atop shiso rice, garnished with 1 tsp toasted sesame seeds.
Frequently asked questions
How long does Miso-Glazed Black Cod with Shiso-Infused Rice take to make?
Total time is about 45 minutes (20 min prep + 25 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-Infused Rice?
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 per serving black cod from drying out.
Can I substitute ingredients in Miso-Glazed Black Cod with Shiso-Infused Rice?
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-Infused Rice 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-Infused Rice 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 shiso infusion in the rice was divine. Black cod melted in my mouth. Will make again.
- ★★★★★
Loved the balance of flavors! Made it for date night and it was a hit.
- ★★★★★
This dish turned out beautifully. The black cod was so tender and the shiso rice was a game-changer.
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