Miso-Glazed Black Cod with Yuzu-Infused Daikon Salad
Tender, flaky black cod is marinated in a sweet and savory white miso glaze, then broiled to perfection. It's served alongside a refreshing salad of thinly sliced daikon radish brightened with zesty yuzu juice and a hint of sesame.
Prep Time
60 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
In a mixing bowl, whisk together white miso paste, sake, mirin, and brown sugar to create the marinade.
~5 min - 2
Place the black cod fillets in a resealable bag or shallow dish and pour the miso marinade over them. Ensure the fish is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
~30 min - 3
While the fish is marinating, prepare the daikon salad. Peel the daikon radish and thinly slice it into rounds, then julienne the rounds. Place the julienned daikon in a separate bowl.
~10 min - 4
Add the yuzu juice and sesame oil to the julienned daikon. Season with a pinch of salt and pepper. Toss gently to combine and set aside.
~2 min - 5
Preheat your broiler to high. Line a baking tray with parchment paper.
~5 min - 6
Remove the black cod from the marinade, letting any excess drip off. Discard the remaining marinade.
~1 min - 7
Place the marinated cod fillets on the prepared baking tray. Broil for 6-8 minutes, or until the glaze is caramelized and bubbly and the fish is cooked through and flakes easily with a fork.
~8 min - 8
Serve the broiled miso-glazed black cod immediately, accompanied by the yuzu-infused daikon salad.
Tips
- For an even richer flavor, you can marinate the cod for up to 4 hours. Be sure to keep it refrigerated.
- The daikon salad can be made a few hours in advance and stored in the refrigerator. It will become slightly more tender as it sits.
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