Miso-glazed broiled black cod from The Wok - Recipes and Techniques (page 242) by J. Kenji López-Alt

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Notes about this recipe

  • bernalgirl on September 12, 2025

    A classic recipe I’ve been making for two decades, and it does not disappoint, especially with fresh black cod. Best if marinated for at least 6 hours.

  • SheilaS on September 21, 2023

    I like this a lot. Marinating the fish overnight is a nice little gift to your future self as it makes for such a quick and delicious dinner the next day. When I put the rice to cook, I slice the cucumbers and toss them with the pickled ginger and a bit of vinegar from the jar of ginger or extra rice vinegar, pop them back into the fridge and by the time everything is ready, they're lightly pickled. The green parts of the scallions got reduced to ash after 10 min of broil time so I put the white parts in at the beginning and add the green ends at the 5 minute mark.

  • patioweather on March 27, 2023

    With a fat mahi mahi, it took longer than 10 minutes but was delicious.

  • JoanN on May 03, 2022

    Made the rice bowl with this and liked it a great deal. Can also do it with salmon, but the black cod was really special. I marinated the fish for maybe three hours; would marinate a little longer if I had the time but three hours was still excellent. He accompanies the rice bowl with sliced cucumber, pickled ginger, scallions grilled along with the fish, and sesame seeds. Next time I'd either dress or quick pickle the cucumber; it could have used some oomph. And I'd drizzle some of the leftover marinade over the rice before serving. It was so good, no reason not to get more of that flavor throughout the dish.

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