Sous Vide Miso-Glazed Black Cod with Pickled Daikon

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 developed and reviewed.

Tender black cod fillets glazed with a sweet miso marinade, sous vide to perfect flakiness, served alongside crisp pickled daikon radish for a balance of rich and tangy flavors. This Japanese-inspired seafood recipe, ready in about 50 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 320 calories and feeds 4, 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: 15 min Cook: 35 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

4 pieces, 6 oz each black cod fillets
3 tbsp white miso paste
2 tbsp mirin
2 tbsp sake
1 tbsp granulated sugar
1 cup, julienned daikon radish
1/2 cup rice vinegar
1/2 cup water
1 tbsp granulated sugar
1 tsp kosher salt

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Instructions

Step 1: In a small saucepan, combine 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp granulated sugar. Heat over medium heat for 3-4 minutes, stirring constantly until the sugar dissolves and the glaze is smooth. Remove from heat and let cool slightly.
Step 2: Place 4 black cod fillets (6 oz each) individually in vacuum-seal bags and brush each with the miso glaze. Seal the bags and sous vide at 130°F (54°C) for 30 minutes for tender, flaky texture.
Step 3: Meanwhile, prepare quick pickled daikon by combining 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp granulated sugar, and 1 tsp kosher salt in a bowl. Stir until sugar and salt dissolve, then add 1 cup julienned daikon radish. Let sit at room temperature for at least 20 minutes.
Step 4: After sous vide cooking, remove cod from bags and pat dry gently. Heat a non-stick skillet over medium-high heat and sear the cod skin-side down for 1-2 minutes until the skin is crisp.
Step 5: Plate the miso-glazed black cod fillets alongside the pickled daikon radish, spooning any leftover glaze over the fish for extra flavor.