Sake Lees-Infused Miso Glazed Cod with Pickled Daikon

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

A refined Japanese dish featuring tender cod glazed with traditional sake lees and miso, balanced by crisp pickled daikon for a true taste of authentic Edo-period cooking. This japanese-inspired seafood (gluten-free) ready in about 39 minutes pairs cod fillets, white miso paste, sake lees for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 4.3 (15 ratings) Prep: 25 min Cook: 14 min Serves 2 Japanese cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz cod fillets completely dry with paper towels and season lightly with salt on both sides.
  2. Step 2: Whisk 3 tbsp white miso paste, 2 tbsp sake lees, 1 tbsp rice vinegar, 1 tbsp mirin, and 1 tsp grated ginger in a bowl until smooth.
  3. Step 3: Brush the miso glaze evenly over the cod, then place on a parchment-lined baking sheet.
  4. Step 4: Preheat oven to 400°F (200°C) and roast the cod for 12-14 minutes until the edges are golden and the fish flakes easily with a fork.
  5. Step 5: While the fish cooks, thinly slice 1 medium daikon radish on a bias and combine with 1/4 tsp red chili flakes, 1 tsp sesame oil, and 2 tbsp rice vinegar in a bowl. Let marinate for 15 minutes until crisp-tender.
  6. Step 6: Plate the cod, drizzle with any reserved glaze, and top with pickled daikon and 6 shiso leaves. Sprinkle with 1 tbsp toasted sesame seeds just before serving.

Frequently asked questions

How long does Sake Lees-Infused Miso Glazed Cod with Pickled Daikon take to make?

Total time is about 39 minutes (25 min prep + 14 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 Sake Lees-Infused Miso Glazed Cod with Pickled Daikon?

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 Sake Lees-Infused Miso Glazed Cod with Pickled Daikon?

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 Sake Lees-Infused Miso Glazed Cod with Pickled Daikon 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 Sake Lees-Infused Miso Glazed Cod with Pickled Daikon 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.

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