Miso-Glazed Black Cod
Rich, buttery Alaska sablefish marinated in sweet white miso for days, then broiled until caramelized. Worth every minute of the wait.
Japanese · Sablefish
Notes before you start
There is a reason this dish became famous in high-end Japanese restaurants around the world — the combination of sweet white miso and rich, buttery sablefish is one of those pairings that just works on every level. The long marinade transforms the fish, drawing out moisture while infusing it with deep umami sweetness. When the glaze hits the broiler and caramelizes into dark, blistered patches, the contrast between the crackling surface and the silky flesh underneath is something you have to experience to understand.
16 steps
In a small saucepan, combine miso paste, mirin, sake, and sugar over medium heat.
Whisk until sugar dissolves and mixture is smooth, about 2 minutes. Do not boil.
Remove from heat and stir in grated ginger. Let cool completely.
Pat sablefish fillets dry with paper towels.
Place fillets in a glass baking dish or large zip-lock bag.
Pour cooled marinade over the fish, turning to coat all sides evenly.
Cover tightly and refrigerate for 2 to 3 days. The longer the marinate, the deeper the flavor.
Remove fillets from refrigerator 30 minutes before cooking to take the chill off.
Preheat broiler to high. Position oven rack about 6 inches from the heat source.
Gently wipe excess marinade from each fillet with your fingers — leave a thin coating but remove any clumps that would burn.
Line a baking sheet with foil and brush lightly with vegetable oil.
Place fillets skin-side down on the prepared baking sheet.
Broil for 8-10 minutes, watching carefully, until the top is deeply caramelized with dark spots and the fish flakes easily (internal temperature of 135°F).
If the glaze is not caramelized enough after 8 minutes, move the rack one position closer to the broiler for the final 1-2 minutes.
Transfer to plates and garnish with sliced scallions and toasted sesame seeds.
Serve immediately with steamed rice and pickled ginger.
The Story Behind This Dish
Sablefish, or black cod as most people call it, is the fish that fishermen keep for themselves. It does not have the fame of salmon or halibut, but anyone who has pulled one up from 300 fathoms knows it is the best eating fish in Alaska. The high oil content that makes sablefish so rich also makes it incredibly forgiving to cook — it is nearly impossible to dry out. Our sablefish is caught on longlines in the deep, cold waters of the Gulf of Alaska, where individual fishing quotas mean every boat has time to handle each fish with care. That patience on the water is what this recipe asks of you in the kitchen: give it the two or three days to marinate, and the fish will reward you.
A dry Junmai sake served slightly chilled, or a crisp dry Riesling, balances the sweet miso glaze and rich fish.
- ·For sablefish: Halibut or salmon can be used, but reduce marinating time to 24 hours as they are leaner
- ·For white miso: Red miso works but produces a saltier, more intense flavor — reduce quantity by one-third
- ·For sake: Dry sherry is the closest substitute
Marinated raw fillets keep in the refrigerator for up to 3 days. Cooked leftovers are best eaten within 1 day. Reheat briefly under the broiler rather than in the microwave to preserve the caramelized crust.
