Miso Teriyaki Black Cod

A serving of teriyaki black cod on a bed of white rice.

5 from 12 votes

Miso teriyaki black cod fillets are marinated in a blend of teriyaki sauce and white miso, then broiled until caramelized. The savory-sweet glaze complements the fish’s naturally buttery texture, keeping the fillets moist and flavorful.

Prep Time20

Cook Time8

Additional Time2

Total Time2 28

Course: dinner, entree, Main Course, Main Dish

Cuisine: American, Asian, fusion, Japanese

Keyword: broiled, broiled black code, fish, teriyaki black cod

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Miso-Teriyaki Marinade:

1 cup water
½ cup soy sauce
3 tablespoons brown sugar packed
2 tablespoon honey
3 garlic cloves grated or minced
1 tablespoon grated fresh ginger
2 teaspoons cold water
1 teaspoon cornstarch
¾ cup white miso paste
12 ounces black cod two fillets, 6 oz. each. or sablefish fillets

Garnishes:

Sliced green scallions
Sesame seeds
Pickled ginger

Instructions

The Miso-Teriyaki Marinade:

Combine water, soy sauce, brown sugar, honey, ginger, and garlic in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and ¼ cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes. Remove from heat refrigerate until cold; then add the white miso paste, whisking until smooth.
Add the cooled miso-teriyaki marinade to a closable plastic bag, place the the sablefish fillets inside. Close the bag and marinate for 2 hours, or overnight, turning occasionally.

Broil the Fish:

Preheat the oven to broil setting and move the oven shelf to 6-inches below the heat unit. Remove the fish fillets from the marinade, allowing the marinade to drip off, place the fillets on a rack set over a parchment-lined baking sheet and place in the oven and broil for 6-8 minutes, depending on thickness of fish or until the fish begins to become flaky and is nicely caramelized.
Serve topped with the garnishes of sliced scallion tops, sesame seeds and pickled ginger.

Notes

Finding miso paste: Look for white miso in the refrigerated Asian foods section of most grocery stores.

Cool the marinade first: Always chill the sauce completely before adding the fish to prevent it from partially cooking in the marinade.

Shortcut option: If needed, you can substitute a good-quality store-bought teriyaki sauce and whisk in the miso once it has cooled.

Watch the broiler: Miso-based glazes caramelize quickly, so keep a close eye on the fish during the final minute.

Let excess drip off: Allow extra marinade to drip away before broiling to avoid scorching.

Nutrition