Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe
If you’re searching for a show-stopping dinner that’s both elegant and deeply comforting, look no further than Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms. This Japanese-inspired dish brings together buttery, melt-in-your-mouth black cod, a savory-sweet miso glaze, and earthy shiitake mushrooms nestled on vibrant baby bok choy. Not only is it visually stunning, but every bite is bursting with umami—a true treat for both special occasions and weeknight meals when you want something extraordinary.
Ingredients You’ll Need
The magic of Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms lies in its short, thoughtfully chosen ingredient list. Every component plays a crucial role, from the silky fish to the punchy glaze and the fresh, green vegetables that bring it all together.
- Black cod fillets: Rich, buttery, and ultra-flaky, this fish is the star of the show—look for fillets with the skin on if possible for extra flavor.
- White miso paste: Delicately salty and sweet, miso is the heart of the glaze, imparting deep umami.
- Mirin: A sweet Japanese rice wine, mirin balances the saltiness and brings a lovely shine to the glaze.
- Sake: This classic Japanese rice wine adds complexity and helps tenderize the fish as it marinates.
- Brown sugar: Just the right amount of sweetness to caramelize the glaze and balance the miso’s punch.
- Sesame oil: A little goes a long way—this nutty oil adds aroma and a subtle toasted note.
- Soy sauce: Brings a salty depth and rounds out the glaze’s flavors.
- Vegetable oil: Perfect for sautéing thanks to its high smoke point and neutral flavor.
- Baby bok choy: These tender, mini cabbages add color, crunch, and a refreshing contrast to the rich fish.
- Sliced shiitake mushrooms: Earthy, meaty, and irresistibly savory—they soak up all the pan flavors.
- Garlic cloves: Fresh garlic brings zing and warmth to the sautéed vegetables.
- Grated fresh ginger: A pop of brightness and heat that keeps the flavors lively.
- Sesame seeds and sliced green onions: For garnish—these little touches add crunch, color, and a final flourish.
How to Make Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
Step 1: Whisk Together the Miso Glaze
Start by making the heart of this dish: the miso glaze. In a small bowl, whisk together white miso paste, mirin, sake, brown sugar, sesame oil, and soy sauce until smooth and glossy. This luscious mixture will coat the fish in flavor and caramelize beautifully in the oven, creating that signature sweet-savory layer we all crave.
Step 2: Marinate the Cod
Arrange your black cod fillets in a shallow dish or a zip-top bag, then pour the miso glaze over top. Gently turn the fish to coat every nook and cranny. Cover and let it marinate in the refrigerator for at least 30 minutes—though if you have time, overnight is even better. The longer it sits, the deeper the flavor will infuse into the tender fish.
Step 3: Bake the Cod
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup. Remove the cod from the marinade and arrange it skin-side down. Bake for 12 to 15 minutes, or until the fish flakes easily and the top is gloriously caramelized. You’ll know it’s ready when the glaze is bubbling and golden.
Step 4: Sauté the Bok Choy and Mushrooms
While the cod bakes, heat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, letting them sizzle for about 30 seconds to release their aromas. Next, toss in the sliced shiitake mushrooms and cook for 3 to 4 minutes until they’re browned and tender. Place the halved baby bok choy cut-side down in the pan and sear for 2 minutes, then flip and cook for another 2 to 3 minutes until the leaves are tender and vibrant. If you like, add a splash of soy sauce for an extra savory touch.
Step 5: Plate and Garnish
To serve, arrange the sautéed bok choy and mushrooms on each plate, creating a colorful bed for your fish. Lay the miso glazed black cod fillet on top, then sprinkle generously with sesame seeds and sliced green onions. This final touch not only adds flavor but makes your Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms look downright restaurant-worthy.
How to Serve Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms
Garnishes
Don’t skip the garnishes! A shower of sesame seeds adds crunch and a nutty vibe, while sliced green onions contribute freshness and a pop of color. For an extra-special finish, you could even add a few microgreens or a drizzle of toasted sesame oil right before serving. These little details turn each plate of Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms into a feast for the eyes as well as the palate.
Side Dishes
This dish is lovely on its own, but pairing it with fluffy steamed jasmine rice or earthy soba noodles makes for a truly satisfying meal. The rice soaks up any extra miso glaze, while the noodles add even more texture and heartiness. If you want to keep things light, a crisp cucumber salad or pickled veggies make a refreshing accompaniment.
Creative Ways to Present
Want to impress? Try serving the miso glazed black cod family-style on a large platter, letting the vibrant greens and golden fish take center stage. For a more elegant touch, use individual shallow bowls and nestle the cod over a swirl of noodles with mushrooms and bok choy artfully arranged. However you plate it, this Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms is guaranteed to wow.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms, store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the fish and vegetables separate if you can, to help them reheat evenly and maintain their texture.
Freezing
While black cod freezes well, the texture of the bok choy and mushrooms can suffer when thawed. If you’d like to freeze, wrap the cooked fish tightly and store it for up to one month. For best results, prepare fresh bok choy and mushrooms when ready to serve again.
Reheating
To reheat, gently warm the black cod in a 300°F (150°C) oven for 8-10 minutes, or until just heated through. Quickly sauté or microwave the vegetables to avoid overcooking. Avoid high heat or long reheating, as the fish is delicate and can dry out.
FAQs
Can I substitute another type Main Course
Absolutely! While the luxurious texture of black cod is hard to beat, Chilean sea bass or even salmon work beautifully in this recipe. Just keep an eye on the cooking time, as thinner fillets may cook a bit faster.
Is it possible to marinate the fish too long?
For the perfect Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms, aim for 30 minutes to overnight. Any longer, and the marinade’s salt content might start to cure the fish, resulting in a texture that’s firmer than desired.
Can I make this recipe gluten-free?
Definitely! Just be sure to use a gluten-free soy sauce or tamari in both the glaze and vegetables. Double-check your miso paste as well, since some brands contain barley.
How can I prepare this recipe ahead of time?
The fish can be marinated up to a day ahead, and the vegetables can be cleaned and prepped in advance. When you’re ready to cook, simply bake the cod and quickly sauté the greens and mushrooms for a fresh, stress-free meal.
What’s the best way to get that beautiful caramelized glaze?
A hot oven and a well-mixed glaze are key. For extra caramelization, you can broil the cod for the last minute or two of baking. Just keep a close eye to ensure it doesn’t burn—those sugars will brown quickly!
Final Thoughts
If you’re ready to wow your taste buds and impress your dinner guests, there’s nothing quite like Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms. It’s a dish that looks fancy but is truly achievable at home, and every bite is packed with flavor and comfort. Give it a try, and don’t be surprised if it becomes your new go-to for both special occasions and everyday cravings!
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Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe
- Total Time: 30 minutes (excluding marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and elegant Japanese-inspired dish featuring tender black cod fillets marinated in a savory-sweet miso glaze, perfectly baked and served atop sautéed baby bok choy and shiitake mushrooms. This recipe combines rich flavors and textures for a memorable, healthy main course ideally paired with steamed jasmine rice or soba noodles.
Ingredients
For the Miso Glaze and Fish
- 4 black cod fillets (about 6 oz each)
- 1/4 cup white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
For the Vegetables
- 4 baby bok choy, halved lengthwise
- 1 1/2 cups sliced shiitake mushrooms
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Prepare the Miso Glaze and Marinate the Fish: In a small bowl, whisk together the white miso paste, mirin, sake, brown sugar, sesame oil, and soy sauce until smooth to create the glaze. Place the black cod fillets in a shallow dish or sealable bag and coat them evenly with the miso glaze. Cover and refrigerate, marinating for at least 30 minutes or up to overnight to develop deeper flavors.
- Bake the Black Cod: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Remove the fish from the marinade, placing the fillets skin-side down on the sheet. Bake for 12 to 15 minutes until the cod flakes easily with a fork and the glaze is caramelized on top.
- Sauté the Vegetables: While the fish cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant. Add the sliced shiitake mushrooms and cook for 3 to 4 minutes until browned. Place the halved baby bok choy cut-side down, searing for 2 minutes; then flip and cook for another 2 to 3 minutes until tender. Optionally, season with a splash of soy sauce to taste.
- Plate and Garnish: Arrange the sautéed bok choy and mushrooms evenly on each plate. Top with a baked miso-glazed cod fillet. Garnish with sesame seeds and sliced green onions for a beautiful finish and a nutty crunch.
Notes
- This dish pairs wonderfully with steamed jasmine rice or soba noodles for a complete meal.
- If black cod is unavailable, Chilean sea bass or salmon can be used as an excellent alternative.
- Marinating the fish overnight intensifies the flavor and tenderness of the dish.
- Adjust the soy sauce in the vegetable sauté to control the sodium level according to your preference.
- Prep Time: 15 minutes (plus at least 30 minutes marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 380
- Sugar: 8g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
