Miso Grilled Cod (鱈の味噌焼き) is made by marinating cod fillets in a miso-based sauce and grilling them in a frying pan. The fermented miso paste helps tenderize the fish while adding a delightful balance of sweet and savory flavors. If you start marinating in the morning, the fish will be perfectly seasoned and ready to cook by dinnertime. It’s a healthy and delicious main dish that’s perfect for busy weeknights.
What’s Misozuke?
Misozuke—literally “miso marinade” in Japanese—is a traditional and time-tested cooking technique that’s still used in modern Japanese kitchens. It’s a simple yet powerful method: marinating fish or meat in a miso-based sauce to enhance flavor, tenderness, and shelf life.
Misozuke has been used for generations in Japan, originally as a way to preserve ingredients before refrigeration. Thanks to the salt content in miso, the marinade slows bacterial growth and helps keep fish fresh longer. But beyond preservation, misozuke brings something special to the table: it draws out excess moisture, concentrates umami, and adds a rich, savory aroma—all while mellowing any unwanted fishy smells. Another bonus? It helps lock in important nutrients like omega-3 fatty acid, which remain largely intact during the marinating process.
These days, we may not need to marinate for preservation, but misozuke still shines as a way to make ingredients taste amazing—and last just a little longer in your fridge. It’s a flavorful, time-saving trick that works beautifully on busy weekdays.
One of the best things about misozuke is how versatile it is. It works with so many types of fish—think seasonal favorites like yellowtail or horse mackerel, or go-to staples like mackerel, salmon, or cod. You can easily switch things up depending on what’s in season or what you have on hand.
And it’s not just for fish, but meats like chicken, pork, and beef also take wonderfully to a miso marinade. It tenderizes the meat, makes it juicy, and adds a delicious savory-sweet flavor that’s perfect for grilling—whether in a pan or over an open flame.
What does Miso Grilled Cod taste like?
Marinating mild-flavored cod in a miso-based sauce transforms it into something truly special. The result is a moist, tender texture—even with fish that might otherwise dry out during cooking. The marinade, typically made with miso paste, soy sauce, sake, mirin, and sugar, enhances the natural flavor of the fish while adding a beautifully balanced sweet and savory taste.
While the marination process helps keep the fish juicy, it also draws out excess moisture, which concentrates the cod’s natural umami. The flavor is rich and deeply satisfying—quite different from the clean simplicity of salt-grilled fish.
Tips and substitutions for Miso Grilled Cod
- Miso marinade contains sweeteners like sugar and mirin, which can burn quickly during cooking. To prevent this, be sure to gently wipe off any excess marinade from the fish before grilling. Cook over medium-low heat and keep a close eye to ensure it doesn’t brown too much. Lining your frying pan with a sheet of aluminum foil can also help reduce burning and make cleanup easier.
- Cod is a classic and delicious choice for miso marination, but it’s not the only option. If you’re a fan of white fish, sea bass or tilapia are great substitutes—they both absorb the miso flavors beautifully and cook to a tender finish.
- This recipe uses white miso (shiro miso), which is mild and slightly sweet. A specific type of white miso called Saikyo miso is ideal for this dish, thanks to its mild sweetness and smooth flavor—but it can be hard to find outside of Japan. However, awase miso—a blend of red and white miso—is also a great choice. If you already have awase miso on hand, feel free to use it. Just keep in mind that it’s a bit saltier, so you may want to adjust by adding a little more sugar or mirin to balance the flavor.
- It’s best to use a non-stick frying pan to prevent the fish from sticking. Apply a small amount of oil to the surface of the pan before cooking. Alternatively, you can crinkle and then flatten a sheet of aluminum foil, place it in the pan, and cook the fish on top—this also helps prevent sticking.
Miso Grilled Cod
Ingredients
- 2 fillets cod
- 1/2 tsp salt
- 1/2 tsp oil
Instructions
- Sprinkle salt all over the fish. Wrap with paper towels and let it rest in the refrigerator for an hour. Remove as much moisture as possible.
- Mix the ingredients for miso mixture in a bowl. Set aside.
- Coat the fillets with the miso mixture. Cover with plastic wrap and let marinate for 4-5 hours. Then completely remove the miso mixture so that leftover miso doesn't burn during cooking.
- Heat the pan over medium-low heat with small amount of oil. Place fish fillets in the pan, and cook for 4-5 minutes, then turn over and cook another 4-5 minutes until browned.
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