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Black cod fillet with miso
Black cod fillet with miso

Black cod fillet with miso

Preparation 15 minutes
Cooking time 10 to 12 minutes
Servings 4


  • 15 ml (1 tbsp) miso, powder or paste
  • 15 ml (1 tbsp) mirin
  • 15 ml (1 tbsp) rice vinegar
  • 2 ml (1/2 tsp) Sriracha sauce or sambal oelek
  • Salt and freshly ground black pepper
  • 4 black (or regular) cod fillets, cut from the thickest part (middle)
  • 5 ml (1 tsp) sesame oil
  • 250 ml (1 cup) any type of vegetable sprout
  • 125 ml (1/2 cup) Chinese (or regular) radish, thinly sliced
  • 1 green onion, thinly sliced


  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, mix together the first 4 ingredients.
  3. Season the cod fillets with salt and pepper.
  4. In an oven-safe skillet, heat the sesame oil.
  5. Brown the fillets on both sides.
  6. Pour in the liquid mixture and coat the fish well. 
  7. Cook in the oven for 5 minutes.
  8. Meanwhile, mix together the vegetables. 
  9. At the end of the cooking time, cover the fillets with the vegetable mixture and top with sauce.
  10. Serve.


Sriracha sauce, a Thai specialty, is easily found at Asian grocery stores.

Availability in stores