Cookwith

Name: Miso-Glazed Black Cod with Pickled Cucumber & Steamed Rice
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 (5 oz) black cod fillets, skin-on, pin bones removed; 2 tbsp white miso paste (low sodium if available); 2 tbsp mirin; 1 tbsp sake; 1 tbsp sugar; 1 tsp low-sodium soy sauce; 1/2 English cucumber; 2 tbsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 1 cup cooked Japanese short-grain rice (preferably sushi rice), warm; 1 scallion, thinly sliced on the diagonal; 1 tsp toasted sesame seeds

Miso-Glazed Black Cod with Pickled Cucumber & Steamed Rice

bretson

This elegant Japanese-inspired dinner showcases the ultimate miso-glazed black cod—a dish prized in top Japanese restaurants for its silky texture and umami-rich glaze. Marinating overnight infuses the fish with deep savory and sweet flavors, while a quick broil caramelizes the miso and leaves the cod flaky and luscious. Quick-pickled cucumber ribbons add a refreshing crunch and gentle acidity, perfectly balancing the richness of the glaze. Each bite is a harmony of sweet, savory, and umami, with the rice and fresh garnishes completing a restaurant-worthy plate you’ll crave again and again.

Ingredients

Instructions

In a small bowl, whisk together miso paste, mirin, sake, 1 tbsp sugar, and soy sauce until smooth. Pat cod fillets dry, then coat evenly with the marinade. Place in a zip-top bag or shallow dish, cover, and refrigerate overnight (8–24 hours).
For the pickled cucumber, use a vegetable peeler or mandoline to slice cucumber into long ribbons. Toss ribbons with rice vinegar, 1/2 tsp sugar, and salt in a small bowl. Let sit at least 15 minutes (or up to 2 hours in the fridge), tossing occasionally.
When ready to cook, preheat broiler to high. Remove cod from marinade, gently wiping off excess (do not rinse). Line a baking sheet with foil and lightly coat with cooking spray.
Arrange cod fillets skin-side down. Broil 6 inches from heat for 8–10 minutes, until caramelized on top and fish flakes easily with a fork. If needed for extra color, broil for an additional 1–2 minutes, watching closely to avoid burning the glaze.
To serve, mound warm rice on each plate. Top with the broiled cod fillet. Drape pickled cucumber ribbons alongside, letting some cascade over the fish. Garnish with sliced scallion and sesame seeds.
Optional: Serve with a small bowl of miso soup for a complete meal.