Miso Marinated Cod

“Sweet, savory, and rich without being heavy. Miso does most of the work if you give it time.”

Miso marinade is a game changer. The blend of miso, sake, and mirin gives the fish a sweet, umami forward flavor that is hard to beat. If you have time, let the fish marinate for two to three days, but even an overnight soak makes a big difference.

Serve it with rice and something green like sautéed bok choy with garlic and you have a simple, balanced meal that feels special without trying too hard.

Miso, sake, and mirin coming together before the fish hits the pan.

This recipe takes inspiration from the classic miso marinated cod made famous in Japanese cooking. While black cod is the traditional choice, lingcod and halibut both work extremely well and are often easier to find fresh.

Ingredients

• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup white miso paste
• 3 tablespoons granulated sugar
• 4 (5 ounce) fillets of black cod, lingcod, or halibut
• Kosher salt
• 2 tablespoons avocado oil

Instructions

Prepare the Marinade

1. Bring the sake and mirin to a boil over high heat.
2. Reduce the heat, add the miso paste and sugar, and whisk until fully dissolved.
3. Remove from heat and let the marinade cool to room temperature.

Marinate the Fish

1. Pat the fish dry with paper towels.
2. Place the fillets in a shallow dish or sealed container.
3. Pour the cooled marinade over the fish, coating evenly.
4. Cover and refrigerate for one to three days.

Cook the Fish

1. Preheat the oven to 400°F.
2. Remove the fish from the marinade and gently wipe off excess.
3. Lightly season with kosher salt.
4. Heat avocado oil in an oven safe skillet over medium high heat.
5. Sear the fish until browned on one side, then flip.
6. Transfer the skillet to the oven and cook until the fish is opaque and flakes easily, about 5 to 10 minutes.

Finished miso marinated cod. Caramelized edges and clean, rich flavor.

Serve immediately with steamed rice and sautéed bok choy or another simple green. Let the fish be the focus.

At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.

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