Miso Glazed Black Cod with Bok Choy
Silky black cod marinated in a sweet miso glaze is broiled until caramelized and lacquered then served alongside tender bok choy for a Japanese-inspired date night dinner that is both refined and deeply comforting. This dish made famous by Nobu restaurant can now be recreated at home with stunning results.
Sweet miso glazed black cod broiled to caramelized perfection and served with sauteed bok choy for an elegant Japanese date night.
Nutrition per serving
Ingredients
main
marinade
side
Instructions
Prepare the Miso Marinade
In a small bowl whisk together white miso paste mirin sake and sugar until the sugar is fully dissolved and the marinade is smooth. Pat the black cod fillets dry and coat them completely in the marinade. Cover and refrigerate for at least 2 hours or ideally overnight.
Broil the Black Cod
Preheat your broiler to high and line a baking sheet with foil lightly greased. Wipe excess marinade from the fish and place fillets on the prepared sheet. Broil 6 inches from the heat for 10 to 12 minutes until the surface is deeply caramelized and the fish flakes easily. Watch carefully to prevent burning.
Saute the Bok Choy
While the fish broils heat a skillet over medium-high heat with a tablespoon of sesame oil or neutral oil. Place bok choy halves cut-side down and cook without moving for 2 minutes until charred then flip and cook 1 more minute. Season with a splash of soy sauce.
Plate and Present
Place the glossy miso-glazed black cod at the center of each plate and arrange bok choy alongside. Garnish with thin-sliced scallions and sesame seeds for visual appeal. Serve with steamed jasmine rice or soba noodles to complete the meal.
Substitutions
Common mistakes
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