




The recipe comes from Stephanie’s gorgeous new cookbook, Easy Gourmet. So many people love her award-winning blog for her incredibly delicious yet simple recipes. Tons of tiny tweaks and creative concepts fuel her recipe archives. Easy Gourmet perfectly showcases her restaurant-worthy home cooking along with her signature blend of Asian- and comfort-inspired twists.

Since finding her blog, I’ve fallen hard for her vivid story-telling that sounds like your bff reminiscing with you over brunch. The cookbook features so many perfect little snapshots–from midnight snacking with Mike to cooking soup into a charred mess.
Also, when I found out Steph had an entire blog devoted to momofuku, I knew I’d found a kindred spirit.



What Miso Glazed Cod Tastes Like
Now that Easy Gourmet is officially out, I urge you to skip straight to the cod. Meltingly tender and flaky, this fish is completely saturated with a sweet umami punch and caramelized edges and a buttery-moist texture. It’s restaurant-worthy!
Tips on Making Miso Glazed Cod
- Why do I have to blot off the excess marinade? The miso/sugar marinade smells so irresistible, it’ll tempt you to not blot it off as completely. But this is actually a crucial step so that the marinade can caramelize evenly all over without burning.
- What can I substitute for mirin?
- Per Bon Appetit, “Mirin is similar to sake, but has more sugar and a lower alcohol content.” When I’m out of mirin, I typically substitute an equal amount of rice vinegar along with a spoonful of sugar. (BA recommends 1/2 tsp for every tablespoon of rice vinegar.) Dry sherry or sweet marsala wine will also work.
- What can I substitute for sake?
- The best substitute for sake is a dry sherry or white wine, but sometimes I’ll also substitute diluted rice vinegar for sake. In this case, I’d use 1 tbsp rice vinegar + 1 tbsp water in place of the sake.
What to Serve with Miso Glazed Cod
Stephanie recommends serving this aside a delicately flavored sesame soy quinoa (recipe below). You could also serve this with a roasted vegetable like brussels sprouts, broccoli, or carrots.
Follow Steph’s recipes and instructions and you’ll be rewarded with gourmet home-cooking paradise. I can’t wait to cook my way through the rest of her recipes!.
Congratulations on a fabulous book and an all-around stellar accomplishment, Stephanie! <3

Miso-Glazed Cod
Ingredients
Miso Glazed Cod
- 2 tbsp 30 ml sake
- 2 tbsp 30 ml mirin
- 2 tbsp 14 g white miso paste
- 1 tbsp 15 g sugar
- 2 1/2 lb [225 g] black cod fillets or chilean sea bass
Sesame Soy Quinoa
- 1 cup 185 g cooked quinoa
- 2 tsp 10 ml sesame oil
- 1 tsp 5 ml soy sauce
- to taste toasted sesame seeds
- to taste sliced green onions
Instructions
Miso-Glazed Cod
- In a small saucepan, bring the sake and mirin to a boil over medium-high heat. Stir in the miso and sugar until smooth, set aside and cool completely.
- Pat the cod dry with paper towels and slather on the cooled miso marinade. Place in a dish, cover and place in the fridge overnight.
- When ready to cook, preheat the oven to 400°F (205°C). Gently wipe off the excess marinade and place the fish in a foil-lined ovenproof dish. Bake for 10-15 minutes, based on thickness. The fish is done when it is opaque and flakes easily.
- Finish by broiling: turn the broiler on high and watch carefully as the top caramelizes and turns a deep golden brown. Remove and enjoy immediately with the sesame soy quinoa.
Sesame Soy Quinoa
- Gently toss together the quinoa, sesame oil and soy sauce. Taste and adjust sesame oil and soy if needed. Top with sesame seeds and green onions.
Kylie @ immaEATthat
So I have cod in the fridge (branched out from salmon for once!) and if I make it home before Andrew starts cooking it then I’m totally making this for tomorrow!!!!
Lily
Hmmm gyoza? It’s too hard to choose!
I follow you on instagram
susan @ the wimpy vegetarian
There’s a fabulous Japanese restaurant in Sausalito we go to when we want to splurge a bit, and my favorite dinner on the menu is their miso-glazed cod. I’ve ordered it for YEARS now, even though I know there are plenty of other things I’d love on their menu. I’m totally trying your recipe!!!
Lauren Lippert
Follow you on IG and love reading your posts!!
Annette
I liked you on Facebook.
Annette
Pots stickers are my favorite Asian comfort food. I’ve never made them, but would love to try.
Nora
Is it ridiculously cliche to say my favorite Asian comfort food is Pho? Or maybe there is a reason it’s cliche…it’s just so perfect… But all philosophizing aside, this fish would probably give my pho fanaticism a run for its money!
Oh and Ps: I already follow you on everything social media-ish.
And pps: how is school??? 🙂
Kelsi
I loooove tonkatsu!! Together with rice and coleslaw = perfection
Dulcistella
Wow! This book seems great 🙂 and I still need to find my favorite Asian dish, so it would be the perfect way to find it!
Natasha @ The Cake Merchant
Oooh, I would love to win this book! I follow you on everything except twitter because I quit twitter. I wonder if this tastes similar to the miso cod at Nobu (that stuff is amazing!). My favorite asian comfort food is anything sushi related. Wait, does Indian food count? Then I don’t know. Too hard to choose!
Maren
Your rendition of the miso cod looks delicious! I love the texture of cod. My fav comfort dish is ramen!
Carly
Your comment is awaiting moderation.
I love Miso Cod. This recipe looks great, thank you for sharing!! Comforting Asian dishes cures all, especially a great coconut curry soup. Hoping to see more from the Easy Gourmet cookbook!! Now following you via Facebook, Instagram and Pinterest :))