Japanese Miso‑Glazed Black Cod with Pickled Daikon

Ingredients

• 2 pieces Black cod fillets
• 3 tablespoons White miso paste
• 2 tablespoons Mirin
• 1 tablespoon Soy sauce
• 1 tablespoon Sugar
• 1 teaspoon Fresh ginger, grated
• 200 grams Daikon radish
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar (for pickling)
• 1 pinch Salt
• 1 teaspoon Sesame oil(optional)

Instructions

1. 1

   In a small bowl, whisk together miso, mirin, soy sauce, sugar, and grated ginger to form the glaze.

2. 2

   Pat the black cod fillets dry, then coat each side with the miso glaze; let them marinate at room temperature for 10 minutes.

3. 3

   While the fish marinates, thinly slice the daikon radish (about 2 mm) and place in a bowl; add rice vinegar, 1 tsp sugar, and a pinch of salt, mixing well. Let it pickle for at least 10 minutes.

4. 4

   Preheat the broiler on high and line a baking sheet with foil; place the glazed cod on the sheet and broil for 8‑10 minutes, until the surface is caramelized and the fish flakes easily with a fork.

5. 5

   Remove the cod from the oven, drizzle with a tiny drizzle of sesame oil if desired, and serve alongside the pickled daikon.