Miso-Glazed Black Cod with Shiso & Pickled Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate Japanese dish where sustainably sourced black cod is marinated in sweet-savory miso paste and grilled to caramelized perfection, served with vibrant pickled ginger. This japanese-inspired grilling ready in about 45 minutes pairs 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 390 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.

Prep: 35 min Cook: 10 min Serves 2 Japanese cuisine 390 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp grated ginger until smooth. Pat cod fillets dry with paper towels and brush both sides generously with the miso mixture.
  2. Step 2: Let marinate at room temperature for 30 minutes (do not refrigerate). Heat a grill pan over medium-high heat and brush with 1 tsp sesame oil. Place cod skin-side down in the pan and cook for 4-5 minutes until skin is crisp and golden.
  3. Step 3: Flip cod, brush with remaining miso glaze, and cook for 3-4 more minutes until the glaze is glossy and the fish is opaque to the center. Garnish with 1/4 cup chopped shiso and 2 tbsp pickled ginger slices.

Frequently asked questions

How long does Miso-Glazed Black Cod with Shiso & Pickled Ginger take to make?

Total time is about 45 minutes (35 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 Shiso & Pickled Ginger?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Miso-Glazed Black Cod with Shiso & 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 & 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.

What goes well with Miso-Glazed Black Cod with Shiso & Pickled Ginger?

Japanese grilling 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

Related recipes