Miso-Glazed Black Cod with Yuzu-Daikon Slaw
This elegant dish features succulent black cod marinated and broiled in a sweet and savory white miso glaze. It's served atop a bright and refreshing slaw made with shredded daikon radish, dressed with the zesty citrus notes of yuzu.
Prep Time
45 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
In a mixing bowl, whisk together white miso paste, mirin, sake, and sugar until smooth. This is your marinade.
~5 min - 2
Place the black cod fillets in a shallow dish or resealable bag. Pour the miso marinade over the fish, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
~30 min - 3
Preheat your broiler or oven to 400°F (200°C). Line a baking tray with parchment paper.
~5 min - 4
Remove the cod from the marinade, letting excess drip off. Place the fillets on the prepared baking tray. Broil or bake for 8-12 minutes, or until the fish is cooked through and the glaze is caramelized and slightly browned. Watch carefully to prevent burning.
~12 min - 5
While the fish is cooking, prepare the slaw. Peel and shred the daikon radish. In a separate bowl, whisk together yuzu juice, rice vinegar, and sesame oil.
~5 min - 6
Add the shredded daikon to the dressing. Season with salt and black pepper. Toss to combine.
~2 min - 7
Serve the miso-glazed black cod immediately over the yuzu-daikon slaw.
~1 min
Tips
- For an extra layer of flavor, you can reserve a tablespoon of the miso marinade before adding the fish and briefly simmer it in a small saucepan until slightly thickened. Drizzle this reduction over the cooked fish.
- The daikon slaw can be made up to 30 minutes ahead of time. Keep it chilled in the refrigerator until ready to serve.
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