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Perfect Miso Glazed Black Cod Recipe with Easy Pickled Cucumber Salad

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A quick and elegant miso-glazed black cod with a refreshing pickled cucumber ribbon salad, balancing sweet, salty, and sour flavors with satisfying textures.

Ingredients

  • Black cod fillets, skin-on, about 6 oz (170 g) each
  • White miso paste, 3 tablespoons
  • Mirin, 2 tablespoons
  • Sake, 1 tablespoon (optional)
  • Granulated sugar, 1 tablespoon
  • Soy sauce, 1 teaspoon (low sodium preferred)
  • Vegetable oil or neutral oil for searing
  • English cucumber, 1 large (thinly sliced into ribbons)
  • Rice vinegar, 3 tablespoons
  • Sugar, 1 teaspoon
  • Salt, ½ teaspoon
  • Fresh dill or cilantro, a small handful, chopped (optional)
  • Sesame seeds, 1 tablespoon, toasted

Instructions

  1. In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon sugar, and 1 teaspoon soy sauce. Pat the black cod fillets dry, then coat them evenly with the miso glaze. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.
  2. Using a vegetable peeler, shave the cucumber into long thin ribbons. Place them in a bowl. In another small bowl, mix 3 tablespoons rice vinegar, 1 teaspoon sugar, and ½ teaspoon salt until dissolved. Pour this over the cucumber ribbons and toss gently. Add chopped dill or cilantro if using. Let it sit at room temperature while you cook the fish.
  3. Heat a non-stick or cast iron skillet over medium heat and add a small amount of oil. Remove excess marinade from the fish (save the marinade for glazing later). Place the cod skin-side down and cook for about 4-5 minutes without moving it, until the skin is crisp and the fish is cooked about halfway through.
  4. Flip the cod carefully using a fish spatula and cook for another 2-3 minutes. Brush the reserved miso glaze over the top of the fillets. If your pan is oven-safe, place it under the broiler for 1-2 minutes to caramelize the glaze, watching closely to avoid burning. Alternatively, continue cooking on the stovetop on low heat until the glaze bubbles and darkens slightly.
  5. Arrange the miso glazed black cod on plates alongside a generous pile of the pickled cucumber ribbons. Sprinkle toasted sesame seeds on the cucumber salad for a nutty crunch. Add a wedge of lemon if desired.

Notes

Marinate the cod for 30 minutes to 2 hours to avoid overpowering the fish. Pat fish dry before applying marinade for better glaze adhesion and crisp skin. Watch heat carefully to prevent miso sugar from burning. The pickled cucumber salad can be made ahead and stored up to 3 days refrigerated. For gluten-free, substitute soy sauce with tamari. Baking the cod at 400°F for 10-12 minutes then broiling briefly is an alternative cooking method.

Nutrition

Keywords: miso glazed black cod, pickled cucumber salad, Japanese fish recipe, easy dinner, umami fish, quick fish recipe

Find it online: https://elvafood.com/perfect-miso-glazed-black-cod-recipe-with-easy-pickled-cucumber-salad/