Korean Miso Honey-Glazed Cod — 20-Minute Weeknight Meal

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This miso, honey, soy, garlic, and ginger glazed cod cooks in no time and delivers bold, balanced flavor. The sides typically take longer than the fish, making this an ideal quick weeknight meal or an elegant option for Lent.

I adore fish. Given the choice between a perfectly cooked steak and a perfectly cooked piece of fish, I’d reach for the fish almost every time. Fish is incredibly adaptable to different flavor profiles, cooks quickly, and leaves you satisfied without feeling heavy.

When Alaska Seafood sent me fresh cod, I wanted a preparation that honored the fish’s excellent quality. After asking my Foodie with Family Facebook community for ideas, “miso glazed cod” came up — and it was perfect.

Instead of breading and frying such pristine fillets, I chose a sticky, tangy, savory glaze made from white miso, honey, rice vinegar, gochujang, soy, garlic, ginger, and toasted sesame oil. The sweet notes in the honey complement the natural sweetness of cod while the miso and gochujang add depth and umami.

I lined a baking sheet with foil, placed the cod fillets on it, whisked the glaze, and brushed a little over each fillet. I refrigerated them for 30 minutes to let the flavors meld while I prepared rice and steamed broccoli.

Next, I preheated the broiler on high and positioned the oven rack about eight inches from the element. I tossed beech mushrooms with a teaspoon of oil and a pinch of salt and scattered them around the fish. Broil until the glaze bubbled and developed light charred spots — usually 3–5 minutes. Then I turned the oven to 375°F, brushed on the remaining glaze, and baked just until the fillets were opaque and flaked easily with a fork. The result is a restaurant-worthy main in minutes.

Cook’s Notes:

This recipe calls for white miso paste, which is widely available in well-stocked grocery stores, Asian markets, and health food stores. One sealed package keeps a long time in the refrigerator and adds great flavor to many dishes. Traditional Korean cuisine often uses doenjang, but white miso is milder and easier to find.

If your broiler isn’t very powerful, a handheld kitchen torch works well to char and bubble the glaze. A small, inexpensive torch will quickly achieve that caramelized finish — then finish the fish in the oven as directed.

I used beech mushrooms here; if you can’t find them, substitute halved baby button mushrooms or thinly sliced regular button or cremini mushrooms. If you prefer no mushrooms, omit them — the fish is still delicious on its own.

Korean Miso and Honey Glazed Cod

Rebecca Lindamood

Prep Time
10 mins

This miso, honey, soy, garlic, and ginger glazed cod is perfectly cooked at lightning speed. It takes longer to cook the accompaniments than it does to get your gorgeous main dish on the table and it’s perfect for either a quiet dinner at home or entertaining during Lent.

Ingredients

• 1 1/2 pounds fresh cod or thawed, previously frozen cod
• 2 tablespoons mild honey
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon gochujang (see notes)
• 1 tablespoon white miso paste
• 1 teaspoon soy sauce
• 2 garlic cloves peeled and minced or pressed
• 1 teaspoon grated ginger
• 1 teaspoon toasted sesame oil
• Optional: Beech mushrooms separated, tossed in 1 tsp oil and a pinch of salt

For Serving:

• hot cooked rice
• steamed broccoli
• toasted sesame seeds
• thinly sliced green onions

Instructions

• Line a baking sheet with aluminum foil and lightly oil it or spray with non-stick cooking spray. Arrange the cod fillets on the sheet.
• In a small bowl, whisk together the honey, rice vinegar, gochujang, white miso, soy sauce, garlic, ginger, and sesame oil. Reserve about 2 tablespoons of the mixture and brush the rest over the fish. Refrigerate the fillets for at least 30 minutes and up to 1 hour to marinate.
• Preheat the broiler to HIGH with a rack about 8 inches below the element. Scatter prepared mushrooms around the fillets, then broil 3–5 minutes until the glaze bubbles and chars in spots. Remove the pan, turn off broil, and set the oven to 375°F. Brush the remaining glaze over the fish and bake 5–10 minutes, depending on fillet thickness, until opaque and flaky.
• Serve the glazed cod over hot rice with steamed broccoli. Garnish with toasted sesame seeds and thinly sliced green onions.

Notes

Cut large cod fillets into pieces about 4 inches at their widest point so they cook evenly. If your fillets are skin-on, broil and bake skin-side down, then slide the fillet off the skin before serving.

If you can’t find gochujang, chili garlic sauce or sambal oelek can be substituted; the result will be slightly spicier but still tasty.

If beech mushrooms aren’t available, use halved baby button or cremini mushrooms, or thinly slice larger mushrooms.

Nutrition

Calories: 209kcal
Carbohydrates: 14g
Protein: 24g
Fat: 6g
Cholesterol: 48mg
Sodium: 246mg
Potassium: 746mg
Fiber: 3g
Sugar: 7g
Vitamin A: 515IU
Vitamin C: 57.8mg

Nutritional information is an estimate. Calculate nutrition based on the actual ingredients you use if needed.

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Originally posted March 7, 2014.