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This miso, honey, soy, garlic, and ginger glazed cod is perfectly cooked at lightning speed. It takes longer to cook the accompaniments than it does to get your gorgeous main dish on the table and it’s perfect for either a quiet dinner at home or entertaining during Lent.
I love fish. Love. It. I love it pretty much any which way I’ve ever had it. If you wave a perfectly cooked steak and a perfectly cooked piece of fish in front of me and ask me to choose, what would I do?
Well, I’d try to figure out if I could knock you over and run away with both, first. But if that wasn’t optional due to your strength relative to mine or too many witnesses, I’d go for the fish nearly every time.
Why do I like fish so much? There are many reasons, including how effectively it serves as a vehicle for just about any flavour profile I care to tag onto it, how fast it cooks.
I seldom make fish dishes that take more than 30 minutes from start to finish, and how healthy it is. A big factor, too, is that I love how it makes me feel full and completely satisfied without making me feel like my stomach is weighing me down.
With all this in mind, you can understand how excited I was when Alaska Seafood contacted me and offered to send me some of their freshly caught cod. I about broke my fingers trying to type “yes!” as fast as I could.
When the shipment arrived yesterday and I saw how gorgeous and fresh the cod was, I knew I had to treat it with the respect it was due and come up with a beautiful way to showcase it. I polled the Foodie with Family facebook community and asked what you all would do with it.
Two people responded “miso glazed cod”. DINGDINGDINGDINGDING.
Now y’all, I love fish and chips. We covered that at the beginning of this post.
But this fish was so fresh and so beautiful I just couldn’t bread it and deep fry it on my inaugural effort with it. (Don’t worry, fish and chips are forthcoming. Really!)
The miso glaze suggestion was the perfect way to highlight the perfection of the fish. I opted to make the glaze sticky, tangy, savoury, garlicky and gingery, with the sweetness of the honey matching the sweetness of the cod.
I lined a pan with foil and laid out my cod filets then whisked together the glaze ingredients and brushed a little bit over the tops of the cod filets. Into the refrigerator for thirty minutes they went to let them absorb the flavours while I got my rice on and steamed my broccoli.
I heated my broiler to high, put an oven rack about eight inches away from the broiler element, tossed some beech mushrooms with oil and salt and scattered them around the cod filets. Under the broiler it went just for long enough to make the glaze bubbly and slightly charred in spots.
I pulled the pan from the oven, killed the broiler, and turned the heat to 375°F, brushed the remaining glaze on and popped the pan back into the oven for a handful of minutes, pulling the pan as soon as the filets were opaque in the center and flaking easily under a fork. It was just that easy to have a meal that was restaurant worthy.
I use white miso paste in this recipe. It is pretty widely available at better stocked grocery stores with decent Asian sections, Asian markets, health food stores, and my beloved Amazon.com (Click here for an Amazon.com affiliate link to purchase !)
One package of miso lasts just shy of forever when properly stored in the refrigerator and adds great flavour to many dishes. It’s wonderful to have on hand! Please note, traditional Korean cuisine usually uses Doenjang in place of miso, but miso is similar (if milder) and far easier to find!
If your broiler is anemic in power, you can turn to one of my favourite kitchen tools to help bubble and char your glaze: a blowtorch. I’m not saying you have to go out and buy one of those adorable little chef’s torches (although, if you want to, do so by all means.)
I’m talking about the $10 number from Walmart that uses a mini propane tank about the size of a 1 liter bottle of seltzer. Just get your flame on and pass it over the surface of the glazed fish until it bubbles up and chars in places then continue baking as directed.
Voila! Problem solved!
I used beech mushrooms here (available at most Asian markets and many well-stocked produce departments.) If you’re unable to find them, you can use baby button mushrooms halved, or thinly sliced regular sized button or crimini mushrooms.
Oooor, if you’re not a fan, omit them entirely. I think they compliment the fish beautifully.
Korean Miso and Honey Glazed CodRate Recipe
- 1 1/2 pounds fresh cod *See notes or thawed, previously frozen cod
- 2 tablespoons mild honey
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon gochujang **See notes
- 1 tablespoon white miso paste
- 1 teaspoon soy sauce
- 2 garlic cloves peeled and minced or pressed through a garlic press
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- Optional: Beech mushrooms separated from their base, tossed in 1 teaspoon canola or peanut oil and a pinch of salt ***See notes
- hot cooked rice
- steamed broccoli
- toasted sesame seeds
- thinly sliced green onions
- Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
- In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
- Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
- Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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Having trouble finding Miso Paste or Gochujang? Click the preceding links and you can order them from my buddy Amazon.com
Fun fact: If you order this miso paste, they will ship ten free pairs of chopsticks to you!
Originally posted March 7, 2014.
This was DELICIOUS. I skipped the mushrooms and added garlic and ginger to the rice cooker and then added a raw yellow pepper cut up and some kimchi to the finished bowl for some texture.
I’m so glad you loved it, Elizabeth! Thanks for taking the time to rate the recipe and let me know!
Delightful! Will certainly make this again and often.
Amazing sauce!!!!! And the mushrooms were delicious. Didn’t know where to get the ones the recipe called for, though the Crimini worked very well. We buy from the Alaskan Fish Co. so for frozen Alaskan cod I’m always on the hunt for new recipes. ❤️❤️❤️
Thank you so much for taking the time to rate the recipe and let me know you love it, Tricia! I’m so glad you loved it.
Kathy Mianecki says
I have made this recipe numerous times with a variety of types of fish ( cod, red snapper & halibut) .. EXCELLENT EVERY TIME!!! I even used it on chicken wings once with grn onion…
My adult kids love it, my hubby raves every time I make it!! This is def my go to recipe… Great job ❤️
I’m so glad, Kathy! Thank you so much for taking the time to rate the recipe and let me know you love it!
This was excellent! We served it with cauliflower rice and some garlic-chili paste on the side. Thank you for the recipe!
Thank you so much for taking the time to rate the recipe and let me know you loved it, Calista! That sounds like a delicious way to round out the meal.
I loved this! I didn’t have time to marinade for an hour so I just let it marinade 15 or so minutes. I can’t wait to try this marinade with chicken, the flavors are amazing! Thank you for sharing your recipe!
Thanks so much for taking the time to rate the recipe and let me know you love it, Melanie!
Lori C says
Spectacular. My husband, who is not overly complimentary nor a fan of any kind of white fish declared this the “best white fish I’ve ever had.” He did go on to ask if I could make salmon like this 😅 but we really really enjoyed this dish. Thank you!
Whoa! Thanks so much, Lori! That makes my day! Thank you so much for taking the time to rate the recipe and let me know you (and your hubby) love it!
So incredibly good. The only thing I changed was I replaced the honey with light brown sugar. Will be on my weekly menu rotation. I have an anemic broiler so will be investing in a. Hand held blow torch
Danny Neal says
Ok i catch my fish and always looking to kick it up a notch(which is the name of my boat) and i found this reciepe and decided to try it with some fresh caught pacific lingcod. Omg!!! The best i have ever had. I have made it a few times now and double the recipe so i have lots of sauce for marinating and drizzling on before serving. My friends always ask me to make it. Over and out!!!
Thank you so much, Danny, for taking the time to rate my recipe and let me know you loved it. Fresh caught fish is the very best!
I hate posts which start with “20 minute meal” and then you read half way down and it tells you to marinade for an hour! So it’s not a 20 minute meal but more like an hour and twenty.
Also, I found the marinade too runny and it didn’t really provide a glaze type coating to the fish.
Hi Magdalena- It’s 20 minutes of hands on time to the meal, which would have been a little too wordy to fit in the title. I’m sorry it didn’t work out for you.
Baladan Cho says
What’s Korean about this recipe?
You used a Japanese style miso paste…
Hi Baladan Cho,
At the time I wrote this recipe, I couldn’t get Doenjang where I lived. Fortunately, I can now get it, so I’d sub it in for the miso, but it doesn’t suffer from being there. And as for what’s Korean about it, I took inspiration from some classic flavours in Korean cuisine: gochujang, doenjang, soy sauce, sesame oil, scallions, ginger, garlic…(I also used honey in place of malt syrup because I couldn’t find that where I live, either!)
How do I make this recipe using prepackagedindividual pieces of frozen cod? Thanks!!!
Hi Momof3! I’d recommend thawing the fish and following the rest of the instructions. If the filets are thin, you’ll want to start testing them for doneness sooner. 🙂