Miso Glazed Black Cod with Ginger Scallion Rice and Charred Snap Peas

Transform your kitchen into a high-end Japanese restaurant with this elegant fish dish! Buttery black cod is glazed in a sweet-salty miso mixture that caramelizes beautifully under the broiler, then paired with fragrant ginger-scallion rice, charred snap peas and tangy pickled radishes. This umami-packed masterpiece comes together in just 30 minutes, making it perfect for a special weeknight dinner or impressing guests.

The key to this dish is the miso marinade-a blend of miso concentrate, honey, sugar and rice vinegar that creates a lacquered, caramelized crust on the fish. Serve it over fluffy jasmine rice stirred with garlic-ginger-scallion paste and butter, alongside crisp-tender snap peas charred in the pan. The quick-pickled radishes add a bright, vinegary pop that cuts through the richness. Garnish with scallions and sesame seeds for a stunning presentation.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Black Cod (Sablefish)View ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

5 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine miso sauce concentrates, half the honey, 2 teaspoons sugar and 1 teaspoon rice vinegar. Pat black cod dry with paper towels and place in a medium bowl. Pour half the miso mixture over the fish (reserve the rest for serving) and turn to coat. Set aside to marinate, skin side up, for at least 10 minutes.
2. In a small pot, combine jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, prepare the vegetables: trim and thinly slice radishes. Trim sugar snap peas and remove strings if needed. Peel and mince garlic. Thinly slice scallions on a diagonal.
4. In a small microwave-safe bowl, combine sliced radishes, remaining rice vinegar, remaining honey, 2 teaspoons ginger paste, 2 teaspoons water and a pinch of salt. Cover tightly with plastic wrap and microwave for 60 seconds. Carefully remove wrap, stir and set aside to pickle, stirring occasionally.
5. Adjust an oven rack to the top position and preheat the broiler to high. After the cod has marinated for at least 10 minutes, remove it from the marinade (discard the marinade). Place the cod skin side down on a foil-lined baking sheet. Broil on the top rack until the glaze is caramelized and the fish is cooked through, 8-11 minutes.
6. Meanwhile, heat a drizzle of olive oil in a medium pan over medium-high heat. Add sugar snap peas, salt and pepper. Cook until beginning to char, 3-4 minutes. Add minced garlic and as much remaining ginger paste as desired (about 1 teaspoon) and cook, stirring frequently, until fragrant and the peas are charred and tender, about 60 seconds.
7. Fluff the cooked rice with a fork. Stir in the garlic-ginger scallion paste and 1 tablespoon butter until melted. Divide the rice between shallow bowls. Top with the broiled cod, charred snap peas and pickled radishes (drained). Spoon the reserved miso marinade over the fish, garnish with sliced scallions and sprinkle with sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute black cod with salmon, halibut or sea bass. Adjust broiling time as needed based on thickness.

How do I know when the fish is done?

The fish should be opaque and flake easily with a fork. The glaze will be bubbly and caramelized. Cooking time is typically 8-11 minutes under the broiler.

Can I make this recipe gluten-free?

Check that your miso concentrate is gluten-free (some contain wheat). Use tamari instead of soy sauce if needed. The recipe as written is gluten-free if using certified gluten-free miso.