10-Minute Miso Cod - A Cheaper, Easier Alternative to Black Cod

Enjoy all the sweet, buttery flavours of a classic miso black cod without the high price or lengthy marination! In this video, I’ll show you how to cook regular cod in around ten minutes by turning the traditional miso marinade into a quick, flavour-packed cooking liquid. We’ll use white miso, sake, mirin, and a bit of soy sauce (plus a touch of butter) to recreate the characteristic richness that black cod is famous for-perfect for a fast, satisfying weeknight meal. By briefly basting the fish in the hot marinade and finishing it in the oven, you’ll achieve a tender, flaky texture with a beautifully caramelised surface. Serve with a bowl of steaming rice for an easy, budget-friendly taste of that restaurant-favourite miso glaze!
Ingredients (Serves 2)
Cod Fillets: 2 pieces (about 150-200 g each)
White Miso: 100 g (If unavailable, use another type of miso and add a teaspoon or two of sugar.)
Sake: 30 ml (2 tbsp)
Mirin: 30 ml (2 tbsp)
Soy Sauce (light): 30 ml (2 tbsp)
Unsalted Butter: 15-20 g (adjust to taste)
Optional Pre-Salting Step (Highly Recommended if Time Permits)
Salt: ~1 tsp per fillet (or enough to coat generously)
Instructions
1. If you have 10 extra minutes, sprinkle each fillet generously with salt. Let the fish rest at room temperature for about 10 minutes, then rinse off the salt and pat dry. This step lightly seasons the fish and firms up the flesh.
2. In a small saucepan or frying pan over low-medium heat, combine white miso, sake, mirin, light soy sauce and butter. Stir gently as the butter melts and the miso dissolves. Taste and adjust seasonings; the mixture should be intentionally salty to compensate for the short cooking time. Bring the mixture to a boil.
3. Preheat the oven to 200°C (fan ~180°C). Place the cod fillets on a baking tray or oven-safe dish. Pour or spoon the boiling miso mixture over the fillets, ensuring a generous coating all over.
4. Transfer the tray to the 200°C oven. Total baking time should be about 8 minutes, depending on fillet thickness. After 3 minutes, remove the tray and spoon (baste) the sauce over the fillets again. Return to the oven for another 3 minutes. Check doneness: the thickest part should approach 55°C internally; carry-over heat will bring it to around 60°C, yielding a flaky yet moist texture. If still underdone, cook 1-2 minutes more.
5. Let the cod rest for a minute or two. Because the cooking liquid is quite salty, it’s best used just as a surface glaze rather than a pouring sauce.
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