What makes Nobu's miso cod so special?

The famous restaurant actively uses an incredibly fatty cut of "Black Cod" (Sablefish) and traditionally marinates it in sake and heavy refined white sugar for up to 3 full days. Our specific recipe allows you to experience a true nobu miso cod without sugar , providing that exact same delicious umami flavor profile while remaining substantially healthier and much easier to make at home on a Tuesday night.

Can you put bok choy in miso?

Absolutely! The earthy, slightly bitter crunch of the fresh baby bok choy is perfectly balanced by the sweet, deeply savory flavor of the caramelized miso glaze. Once you learn how to cook baby bok choy with a proper sear, it becomes a flawless culinary pairing.

What vegetable goes well with miso cod?

If you cannot find baby bok choy at your local market, fresh asparagus spears, crisp snap peas, or tender broccolini serve as absolutely fantastic, highly nutritious substitutes for this and other anti inflammatory fish recipes .

What is the best fish for miso cod?

While Sablefish (Black Cod) is traditional, standard Pacific Cod, Atlantic Cod, Halibut, or even Sea Bass work perfectly. Furthermore, these alternatives cost significantly less and are much easier to find at your local grocery store for a quick baked cod and bok choy dinner.

How long do you marinate cod in miso?

While traditional restaurant recipes forcefully call for days of waiting, a quick 10-15 minute marinade at room temperature is genuinely all you need when utilizing our high-heat broiler method for our healthy miso cod recipe . The intense heat aggressively caramelizes the flavors instantly.

Miso Glazed Cod with Bok Choy: Healthy 15-Min Dinner

Name: Miso Glazed Cod with Bok Choy
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian-Inspired American
Ingredients: 4 Cod Fillets (Standard Pacific or Atlantic Cod, approx. 6 oz each); 4 heads Baby Bok Choy (washed thoroughly and halved lengthwise); 1 tablespoon Sesame Oil (for searing); 3 tablespoons White Miso Paste (Shiro miso – do not use red!); 1 tablespoon Mirin (Rice wine); 1 tablespoon Coconut Aminos (soy sauce alternative); 1 teaspoon Fresh Ginger (finely grated); 1 teaspoon Pure Maple Syrup; 1 tablespoon Toasted Sesame Seeds; 2 Green Onions (thinly sliced)

Description

Skip the 5-star restaurant! This Miso Glazed Cod with Bok Choy is a 15-minute, anti-inflammatory powerhouse. Packed with friendly probiotics and zero refined sugar, it delivers perfectly flaky fish with a beautifully caramelized, sweet-and-savory crust.

Ingredients

Scale

The Protein & Greens:

4 Cod Fillets (Standard Pacific or Atlantic Cod, approx. 6 oz each)
4 heads Baby Bok Choy (washed thoroughly and halved lengthwise)
1 tablespoon Sesame Oil (for searing)

The “Clean” Miso Glaze:

3 tablespoons White Miso Paste (Shiro miso – do not use red!)
1 tablespoon Mirin (Rice wine)
1 tablespoon Coconut Aminos (soy sauce alternative)
1 teaspoon Fresh Ginger (finely grated)
1 teaspoon Pure Maple Syrup

The Garnish:

1 tablespoon Toasted Sesame Seeds
2 Green Onions (thinly sliced)

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Instructions

Dry the Fish: Use a paper towel to pat the cod fillets completely dry. Do not skip this step! If the fish is wet, the thick miso glaze will slide right off in the oven.
The 10-Minute Marinade: In a small bowl, vigorously whisk together the white miso paste, mirin, coconut aminos, freshly grated ginger, and maple syrup until smooth. Coat the dry cod fillets thoroughly in the thick glaze and let them sit undisturbed for exactly 10 minutes at room temperature.
The Bok Choy Sear: While the fish marinates, preheat your oven broiler to HIGH. Heat the sesame oil in a large, oven-safe cast-iron skillet over medium-high heat on the stove. Place the halved baby bok choy directly into the pan, cut-side down. Sear undisturbed for exactly 3 minutes until the faces get nice and crispy with golden-brown charred edges.
The Skillet Assembly: Using tongs, push the seared bok choy tightly to the outer edges of the hot cast-iron skillet. Gently place your marinated cod fillets right in the direct center of the pan.
The High-Heat Broil: Immediately transfer the entire skillet to the oven, placing it roughly 6 inches below the broiler. Broil on HIGH for 5 to 7 minutes. Watch closely! Miso burns quickly; pull it out the exact second you see dark, bubbling, caramelized spots and the fish flakes easily with a fork.
To Serve: Remove the sizzling skillet from the oven. Serve the hot, caramelized cod immediately alongside the tender bok choy. Garnish generously with toasted sesame seeds and sliced green onions.

Notes

White vs. Red Miso: You must use white miso (Shiro miso) for this recipe. It is sweeter and milder. Red miso is much too salty and pungent; it will overpower the delicate flavor of the cod.
Pan Alternative: If you do not have an oven-safe skillet, you can sear the bok choy in a regular pan and transfer everything to a parchment-lined baking sheet before broiling.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dinner / Seafood
Method: Broiling / Pan-Searing
Cuisine: Asian-Inspired American

Nutrition

Serving Size: 1 cod fillet with 2 bok choy halves
Calories: 240
Sugar: 5g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Carbohydrates: 12g
Fiber: 3g
Protein: 32g
Cholesterol: 60mg