Photo of Miso-glazed cod by WW

Miso-glazed cod

Total Time
18 min
10 min
8 min
A traditional Japanese recipe that’s a breeze to make, this glazed cod is delicious served over rice and garnished with fresh cilantro. Miso, a thick, fermented paste usually made from soybeans and grains (typically rice or barley), is a staple in Japanese cuisine. It is intensely salty and savory, and there are a variety to choose from. White and yellow misos are mild and slightly sweet, while red and brown misos have a deeper flavor. Mirin is a sweet rice wine similar to sake, but it has less alcohol and more sugar. Change the flavor of this recipe by adding red pepper flakes or more ginger to the sauce and by finishing it with toasted sesame seeds.


Uncooked Pacific cod

1½ pound(s), four 6 oz black cod or regular cod fillets


¼ cup(s)

Dark brown sugar

2 Tbsp


1 fl oz, about 2 tablespoons

Ginger root

1 Tbsp, freshly grated

Sesame oil

1 Tbsp, dark-variety

Rice wine vinegar

¼ cup(s)

Uncooked scallion(s)

¼ cup(s), sliced very thin (for garnish)


  1. Place fish, skin sides down, in a broiler-proof pan.
  2. Place miso, sugar, mirin, ginger, oil, and vinegar in a blender; blend until smooth. Pour glaze over cod and marinate in refrigerator for at least 30 minutes and up to 1 hour.
  3. Preheat broiler to high.
  4. Broil fish until topping turns golden brown and starts to caramelize, and fish is no longer translucent in middle, about 8 to 10 minutes. Serve garnished with scallions. Yields 1 fillet per serving.