Miso Sablefish (Black Cod)

Lunch + Dinner
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September 23, 2021
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Sablefish has a buttery melt in your mouth texture. Complemented by chanterelle mushrooms, try miso Glazed Sablefish (Black Cod) for dinner!

Miso Glazed Sablefish (Black Cod)

Sablefish is also known as Black Cod.  It has a unique flavor that is incredibly rich and a buttery texture.  This is due to the higher fat content in the fish than other white fish.  I decided to try making this as a treat for Julian and I and it turned out great!

I modeled this dish after the most amazing sablefish I had at the Blue Water Cafe - a fancy restaurant in Vancouver.  The dish I had there used miso and mushrooms to create this incredible umami flavor that complemented the buttery texture of the fish perfectly! This was a big experiment for me, since I've never cooked sablefish or used miso in my cooking.  I am so glad I tried this though, because it was delicious!

Miso Glazed Sablefish (Black Cod)

How to Make the Best Miso Sablefish (Black Cod)

While the full recipe details are available for you below, here are some tips to make the best sablefish on your first try!

  • Mushrooms: I used dried chanterelle mushrooms in this recipe which took it to the next level.  However, before you add the mushrooms to your dish, you need to re-hydrate them!  You can do this by adding the dried mushrooms to a small saucepan with water, letting them simmer for approximately 15 to 30 minutes - until they are soft and easily pierced with a fork.  I did this on a separate burner on the stove as I cooked the other elements of the dish in the skillet.
  • Miso: miso is also referred to as soy bean paste.  If you can't find it at the supermarket then that is why!  When you make your miso glaze, make sure to whisk it continually to make sure it has a smooth consistency.
  • Broil: this may seem counter intuitive, but when you add the skillet to the oven, you will broil the fish.  While broiling is often used to make elements of a dish crispy, it has the opposite effect in this dish.  The high heat is used for a short amount of time to lock in the moisture and texture of the fish.

This dish is surprisingly easy to make and uses only one pan! Make this for an elevated weeknight meal, or impress guests the next time you have company!

Miso Glazed Sablefish (Black Cod)

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Miso Sablefish (Black Cod)

Sablefish has a buttery melt in your mouth texture. Complemented by chanterelle mushrooms, try miso Glazed Sablefish (Black Cod) for dinner!

Author:
Kirsten
Servings:
2
Prep Time:
10
Cooking Time:
25

Ingredients

For the Glaze:

  • 3 tbsp miso paste (or soy bean paste)
  • 2 tbsp water
  • 2 tbsp mirin (Japanese sweet wine)
  • 1/2 tsp rice vinegar
  • 1 tbsp brown sugar

Remaining Ingredients:

  • 1 package dried chanterelle mushrooms (approximately 14g)
  • 1/3 to 1/2 cup water
  • 1/2 onion (approximately 1 cup)
  • 1 tbsp fresh ginger, shredded
  • 1 bok choy, chopped (approximately 5 cups)
  • 1 bunch of green beans, chopped (approximately 340g or 3 cups)
  • 1/2 cup frozen corn, thawed
  • 2 sablefish fillets (approximately 5 oz each)

Instructions

  1. Preheat the oven to broil at 450F.
  2. In a small saucepan, add water and dried chanterelle mushrooms and simmer, stirring occasionally.  Continue to simmer until soft while preparing the rest of this dish.
  3. Heat a large non-stick and oven safe skillet on high.  Add the miso paste, 2 tbsp water, mirin, rice vinegar, and brown sugar to the pan and whisk constantly.
  4. Heat, whisking constantly, until the ingredients form a consistent texture and is a semi-thick glaze, approximately 3 minutes.  Turn the heat off.
  5. Season the cod fillets with salt and pepper.  Spread half of the glaze over the fish using a pastry brush or spoon and set the fish aside.  Keep the remaining glaze in the pan.
  6. Add the skillet with the remaining glaze back to heat and gradually add 1/3 cup of water, stirring to make sure the sauce keeps an even consistency.  Keep some extra water on the side if needed to reduce the thickness of the sauce as you cook.
  7. Add the onion and ginger to the skillet with the sauce and cook on medium-high heat until soft, approximately 2 minutes.  
  8. Add the bok choy, green beans, and corn to the skillet and cook until the bok choy wilts, approximately 5 minutes.  Drain the chanterelle mushrooms and add them to the skillet.
  9. Remove the skillet from the heat and add the sablefish fillets on top.  Put the skillet in the oven and broil for approximately 10 to 12 minutes, turning the skillet half way through the cooking time to ensure it cooks evenly.

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