Miso-Glazed Black Cod with Ginger-Scallion Rice
plus Charred Snap Peas, Pickled Radishes & Sesame Seeds
- Fish
- Sesame
- Soy
- Milk
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.
Ingredients
5 teaspoon
Rice Wine Vinegar
¾ cup
Jasmine Rice
10 ounce
Black Cod (Sablefish)
(Contains: Fish)
2 clove
Garlic
8 teaspoon
Honey
1 tablespoon
Sesame Seeds
(Contains: Sesame)
5 unit
Miso Sauce Concentrate
(Contains: Soy)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
2 unit
Scallions
1 ounce
Ginger Paste
4 ounce
Sugar Snap Peas
Not included in your delivery
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
In a small bowl, combine miso sauce concentrates, half the honey, 2 tsp sugar, and 1 tsp vinegar (4 tsp sugar and 2 tsp vinegar for 4 servings).
-
Pat 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 fish aside to marinate, skin sides up, for at least 10 minutes.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.
-
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.
-
In a second small microwave-safe bowl, combine radishes, remaining vinegar, remaining honey, 2 tsp ginger paste, 2 tsp water, and a pinch of salt (4 tsp ginger paste and 4 tsp water for 4 servings).
-
Cover tightly with plastic wrap; microwave for 60 seconds. Carefully remove plastic wrap and stir.
-
Set radishes aside to pickle, stirring occasionally, until ready to serve.
-
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.
- Meanwhile, heat a drizzle of olive oil in medium pan (large pan for 4 servings) 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 you like (we used about 1 tsp; 2 tsp for 4); cook, stirring frequently, until fragrant and snap peas are charred and tender, about 60 seconds.
- Fluff rice with a fork. Stir in garlic-ginger scallion paste and 1 TBSP butter (2 TBSP for 4 servings).
- 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: The miso glaze was delicious, creating an elegant dish with fantastic taste. Some found the vinegar overpowering; adjust to preference.
- Ease of prep: Beautiful presentation and elegant results, though some had issues with ingredient quality or missing items.
- Suggestions: Consider reducing vinegar in the marinade if you're sensitive to tangy flavors. Ensure snap peas are fresh before cooking.
