Miso Glazed Cod sounds fancypants but it’s actually fairly easy to make. Essentially, all you need to do is make the miso marinade – a blend of rice vinegar, soy sauce, sugar, cayenne, olive oil, and of course, miso. Miso is a fermented soybean paste (the soybeans are funkified by the introduction of a rice fungus called koji, then mixed with water and sea salt).

The sweet, umami-filled marinade is slathered over cod fillets and then broiled to develop a nice bubbly golden glaze. The dish is then baked off until the fish is opaque in center and the meat flakes off easily.

Miso Cod Prep

Miso Cod Prep

Miso Marinade

Miso Marinade

I like to serve this dish with some sauteed baby bok choy and rice steamed with a beaten egg thrown in. Or, try pairing it with a salad tossed in a ginger-sesame dressing. The miso glaze is also fantastic for tofu. Prepare the dish the same way, just swapping out the fish for extra-firm tofu slices. Both versions are great for an easy, light dinner.

Miso Glazed Cod

Miso Glazed Cod

Miso Glazed Cod Recipe

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This recipe from Buddakan was originally featured in Bon Appetit (March 1999). It's a simple formula of slathering a tangy, sweet miso glaze over fish fillets, then broiling and baking it.


  • 1 pound white cod fillet
  • 1/2 cup light yellow or white miso (I like Westbrae Natural's Organic Mellow White Miso)
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 450°F
  2. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With the machine running, gradually pour in oil; blend until mixture is smooth. (You can also do by hand using a whisk.)
  3. Place cod fillet on a baking sheet lined with parchment paper. Rub about 4 tablespoons of the miso marinade onto both sides of the fish. Let sit for 15-20 minutes.
  4. Broil cod until the miso glaze starts to brown, about 3-5 minutes. Transfer to the oven and bake until the fish is opaque in center, about another 8-10 minutes. Serve immediately.

This post was published on KQED’s Bay Area Bites on May 11, 2011.