Miso Glazed Cod with Steamed Bok Choy
If you're looking for a meal that's quick, healthy, and packed with flavor, this Miso Glazed Cod with Steamed Bok Choy is a must-try. Tender, flaky cod is coated in a savory-sweet miso glaze that caramelizes beautifully as it cooks, creating a rich umami flavor with just the right touch of sweetness. Paired with lightly steamed bok choy and a side of jasmine rice, this dish is simple yet feels like something you'd order at a high-end restaurant.Best of all, it comes together in under 30 minutes, making it perfect for weeknight dinners or when you want something special without spending hours in the kitchen. Whether you're a seafood lover or just looking for an easy way to introduce Japanese-inspired flavors into your cooking, this recipe is sure to impress.
Equipment
- Mixing Bowl: For whisking the miso glaze.
- Whisk or Spoon: To blend the miso, soy sauce, and honey until smooth.
- Sharp Knife & Cutting Board: For prepping the bok choy and garnishes.
- Non-Stick or Cast-Iron Skillet (if pan-searing): Prevents sticking and gives the cod a nice sear.
- Fish Spatula: Helps flip the delicate cod fillets without breaking them.
- Baking Sheet + Parchment Paper (if broiling): Keeps the cod from sticking while broiling.
- Oven or Broiler: For caramelizing the miso glaze and cooking the cod evenly.
- Steamer Basket or Pot with Lid: To steam the bok choy to tender perfection.
- Tongs: For handling steamed bok choy without breaking it.
- Rice Cooker (Optional): If serving with jasmine or brown rice.
- Serving Plates & Bowls: For plating the cod, bok choy, and rice beautifully.
Ingredients
For the Miso Glazed Cod
- 4 cod fillets about 6 ounces each
- 3 tablespoons white miso paste
- 2 tablespoons mirin Japanese sweet rice wine
- 1 tablespoon soy sauce or tamari for a gluten-free option
- 1 tablespoon honey or maple syrup for a refined sugar-free option
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- ½ teaspoon red pepper flakes optional for spice
- 1 tablespoon olive oil for searing
For the Steamed Bok Choy
- 4 baby bok choy halved
- 1 teaspoon sesame oil
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon fresh ginger grated
- 1 teaspoon sesame seeds for garnish
For Serving Optional:
- Cooked jasmine rice or brown rice
- Sliced green onions
- Extra sesame seeds
- Lime wedges for garnish
Instructions
- Step 1: Make the Miso Glaze
- In a small bowl, whisk together the miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using). This glaze will add a deep, complex flavor to the cod.
- 💡 Pro Tip: If you have time, marinate the cod in the miso glaze for at least 30 minutes to enhance the flavor even more.
- Step 2: Prepare the Bok Choy
- Bring a pot of water to a gentle boil and place a steamer basket inside. Arrange the bok choy halves in the basket and cover with a lid. Steam for about 3–5 minutes, or until the leaves are tender but still vibrant green.
- Once cooked, drizzle with sesame oil, soy sauce, and sprinkle with fresh ginger and sesame seeds.
- 💡 Pro Tip: If you don’t have a steamer, you can quickly blanch the bok choy in boiling water for 1–2 minutes, then drain and toss with the seasonings.
- Step 3: Cook the Cod
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the cod fillets from the marinade, letting any excess drip off.
- Sear the cod for 2–3 minutes per side, until golden brown and cooked through. The fish should flake easily with a fork.
- For an extra caramelized top, you can also broil the cod for 2–3 minutes after searing. Simply transfer the fillets to a baking sheet and broil until the glaze is slightly bubbly and browned.
- Step 4: Assemble and Serve
- Plate the steamed bok choy and top with the miso-glazed cod fillets. Garnish with sliced green onions, extra sesame seeds, and a squeeze of fresh lime for a burst of brightness.
- Serve with jasmine rice or brown rice for a complete meal.
Notes
🥢 Make-Ahead Tips
Miso Glaze:
- Make in advance: The miso glaze can be prepared up to 1 week ahead and stored in an airtight container in the fridge.
- Freezing option: You can freeze the glaze for up to 3 months—just thaw overnight in the fridge and stir before using.
Marinating the Cod:
- Short marinade: Let the cod marinate for at least 30 minutes to absorb the flavors.
- Overnight option: For deeper flavor, you can marinate the cod for up to 24 hours in the refrigerator.
Prepping the Bok Choy:
- Wash and cut ahead: Slice the bok choy in half and store it in an airtight container with a paper towel to absorb excess moisture.
- Steam just before serving to maintain freshness and texture.
🥡 Storage Instructions
Cooked Cod:
- Refrigerate: Store in an airtight container in the fridge for up to 2 days.
- Freeze: For longer storage, freeze the cooked cod in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Steamed Bok Choy:
- Refrigerate: Store in an airtight container for up to 2 days.
- Avoid freezing: Bok choy loses its texture and becomes mushy when frozen.
🔥 How to Reheat Without Losing Flavor
Reheating Cod:
- Oven (Best Method): Bake at 300°F (150°C) for 10 minutes, loosely covered with foil to prevent drying out.
- Stovetop: Heat gently in a pan over low heat with a splash of water to keep it moist.
- Microwave (Not Recommended): If needed, reheat in short intervals at 50% power, but be careful not to overcook.
Reheating Bok Choy:
- Steamer: Steam for 1-2 minutes to bring back freshness.
- Stovetop: Sauté quickly with a little sesame oil for a light stir-fry effect.
- Microwave: Heat in short bursts of 20 seconds to prevent overcooking.
Final Tips for Freshness:
- Store cod and bok choy separately to maintain the best texture.
- Always reheat gently to avoid drying out the cod or making the bok choy too soft.
- If the glaze thickens in the fridge, add a splash of warm water to loosen it before serving.