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 sweet-salty miso that caramelizes under the broiler, then paired with ginger-scallion rice, charred snap peas and tangy pickled radishes. This umami-packed masterpiece is ready in just 30 minutes.

Every element comes together beautifully: the rich fish, fragrant rice, crisp-tender vegetables and bright pickles. It’s a restaurant-quality meal you can easily make at home.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 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

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 wine vinegar. Pat black cod dry with paper towels; place in a medium bowl. Add half the miso marinade (reserve the rest for serving). Turn fish to coat. Set aside to marinate, skin sides up, for at least 10 minutes.
2. In a small pot, combine 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, wash and dry produce. Trim and thinly slice radishes. Trim and remove strings from snap peas if necessary. Peel and mince or grate garlic. Thinly slice scallions on a diagonal.
4. In a second small microwave-safe bowl, combine radishes, remaining rice wine vinegar, remaining honey, 2 teaspoons ginger paste, 2 teaspoons water and a pinch of salt. Cover tightly with plastic wrap; microwave for 60 seconds. Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally, until ready to serve.
5. Adjust rack to top position and heat broiler to high. Once cod has marinated at least 10 minutes, remove from marinade (discard marinade). Place cod, skin sides down, on a foil-lined baking sheet. Broil on top rack until glaze is caramelized and fish is cooked through, 8-11 minutes.
6. Meanwhile, heat a drizzle of olive oil in a medium pan over medium-high heat. Add snap peas, salt and pepper; cook until beginning to char, 3-4 minutes. Add garlic and as much remaining ginger paste as desired (we used about 1 teaspoon); cook, stirring frequently, until fragrant and snap peas are charred and tender, about 60 seconds.
7. Fluff rice with a fork. Stir in garlic-ginger scallion paste and 1 tablespoon butter. Divide rice between shallow bowls. Top with cod, snap peas and pickled radishes (draining first) in separate sections. Spoon reserved miso marinade over fish and garnish with scallions. Sprinkle everything with sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute black cod with salmon or sea bass. Adjust cooking time as needed.

Can I make this recipe without a broiler?

Absolutely. Sear the fish in a hot oven-safe skillet over medium-high heat for 2 minutes per side, then transfer to a 400°F oven until cooked through.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.