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Flora Ashbury

Kyoto Miso-Lacquered Cod

Silken flakes of cod meet the deep, savoury warmth of Japanese miso in this beautifully simple dish that feels both refined and comforting. The fish is gently marinated in a glossy blend of white miso, mirin, and a touch of sweetness, then roasted until the glaze turns caramelised and fragrant.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 4 fresh cod fillets
  • 3 tbsp white miso paste
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 garlic clove finely minced
  • 2 cups fresh greens
  • 2 cups warm cooked white rice

Method
 

  1. Prepare the oven - Preheat the oven to 200°C (400°F), or place a non-stick skillet over gentle medium heat if cooking on the stovetop.
  2. Create the miso glaze - In a small bowl, whisk together the white miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, and minced garlic until the mixture becomes smooth and glossy.
  3. Prepare the cod - Lightly oil a baking dish or skillet and arrange the cod fillets inside. Brush each fillet generously with the miso glaze, coating the surface evenly.
  4. Allow the flavours to mingle - Let the cod marinate for at least 30 minutes, allowing the savoury sweetness of the glaze to gently infuse the fish. Meanwhile, prepare the fresh greens and warm the rice.
  5. Cook the cod - Bake for 12–15 minutes, until the glaze begins to caramelise and the cod flakes easily with a fork.Alternatively, pan-sear the fillets for about 4 minutes per side until beautifully golden.
  6. Finish with a final glaze - During the final moments of cooking, brush the cod with a little extra glaze to create a rich, lacquered finish.
  7. Serve - Spoon steamed rice onto warm plates, nestle the miso-glazed cod on top, and add a handful of fresh greens. Drizzle any remaining glaze over the dish and serve immediately.

Notes

For deeper flavour, allow the cod to marinate overnight in the refrigerator. The miso glaze gently infuses the fish, creating an even more luxurious taste.
• For a gluten-free table, simply swap the soy sauce for tamari — it offers the same rich, savoury depth without the wheat.
• For a lightly crisp finish, place the cod under the grill (broiler) for the final 2 minutes of cooking, allowing the glaze to caramelise into a beautiful golden lacquer.
• To finish, scatter over toasted sesame seeds or finely sliced spring onions, adding a delicate crunch and a fresh lift of flavour.