Fusion Kitchen · Dinner
Honey Miso Black Cod
A Japanese-American icon, black cod fillets marinated overnight in white miso and honey until the flesh is deeply sweet and savoury to its core, then grilled until the surface is caramelised and blistered.
$$
10 minsPrep
12 minsCook
22 mins active, overnight marinadeTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
58gCarbs
8gSugar
3gFiber
720mgSodium
52mgChol
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Instructions
1
Prep
Whisk together 3 tbsp white miso, 2 tbsp honey, 2 tbsp mirin, 1 tbsp sake, and 1 tsp soy sauce until smooth. Pat 2 x 170g cod fillets dry, place in a shallow dish, coat completely with marinade. Cover and refrigerate overnight or minimum 4 hours.
2
Grill
Preheat grill to high. Line a baking tray with foil, lightly oil it. Wipe excess marinade from fillets. Place skin-side down, grill 10–12 minutes until deeply caramelised, blistered in spots, and flesh flakes easily when pressed.
3
Saute
While fish grills, heat a pan over medium-high. Add 2 halved pak choi heads cut-side down, cook 2–3 minutes until charred. Toss with 1 tsp sesame oil and 1 tsp soy sauce.
4
Plate
Divide 360–440g steamed jasmine rice between two bowls. Top each with one cod fillet skin-side up. Arrange charred pak choi alongside. Garnish with 2 tbsp pickled ginger and 1 tsp toasted sesame seeds scattered over the fish. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 x 170g (6 oz) black cod fillets
- 3 tbsp white miso paste
- 2 tbsp honey
- 2 tbsp mirin
- 1 tbsp sake
- 2 tsp soy sauce
- 360–440g (12.7–15.5 oz) jasmine rice
- 2 heads pak choi
- 1 tsp sesame oil
- 2 tbsp pickled ginger
- 1 tsp toasted sesame seeds