1 Dish, 2 Meals: Pan Roasted White Miso-Glazed Cod

Resist the lure of takeout with a homemade version of your favourite sushi joint entrée. The rich *marinade of white miso, sugar, soy and sesame oil, soak deep into the flesh of this light and flaky fish, transforming an economical, easy-to-find ingredient into a surprisingly simple weeknight treat.

Here, I made two completely different meals using many of the same ingredients. One; a hearty and elegant offering of nutty purple Thai rice paired with tender, quick-braised baby bok choy and the other; an even lighter meal of mellow white miso soup that cooks up in a snap. The addition of fresh herbs, a squeeze of citrus and hot pepper—and of course, the silky miso cod—elevates this quick, humble soup to superstar levels.


Pan Roasted White Miso-Glazed Cod
*Marinate the fish the night before or if you’re pressed for time, at least 30 minutes before.


3 Tablespoons mirin
3 Tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless cod fillets, about 1 1/2 inches thick
Vegetable oil


  1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved, add the sugar and cook over moderate heat, whisking, just until dissolved. Add toasted sesame oil.
  2. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate for at least 30 minutes or overnight, if you have time.
  3. In a medium non-stick pan, heat vegetable oil. Scrape off majority of marinade from the fish, but don’t rinse. Cook, without disturbing for about 3-4 minutes. Gently flip and cook other side for another 3-4 minutes.


Mellow White Miso Soup with Cod, Baby Bok Choy, Sriracha and Lime


4 Tablespoons miso paste (to taste)
4 ounces of somen noodles
2 green onions, tops removed thinly sliced
Small handful of cilantro
Baby bok choy, trimmed and halved
Fresh squeezed lime juice, to taste
Sliced Thai chilies (to taste)
Sriracha, to taste


  1. Cook the somen noodles in salted water and drain. Run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
  2. In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour some of the hot water into a small bowl and whisk in the miso paste to avoid clumping. Stir this back into the pot. Adjust amount of miso to your own liking.
  3. Add bok choy and simmer until tender.
  4. Divide noodles between 3 or 4 bowls, and pour the miso broth and bok choy over them. Add cooked miso cod, green onions, cilantro, Sriracha, lime and chilies to taste.

White Miso-Glazed Cod with Purple Rice and Braised Baby Bok Choy


Braised Baby Bok Choy

1 Tablespoon vegetable oil
6 pieces of baby bok choy, trimmed, and halved lengthwise
1/4 cup homemade or low-sodium chicken stock
3 Tablespoons soy sauce

For Purple Rice
*Cook rice according to package directions. Feel free to substitute chicken or vegetable broth instead of water and add a knob of ginger to add more flavour.


  1. Cook dice according to package directions.
  2. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
  3. Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes.
  4. Arrange rice, miso cod and braised bok choy on a plate, and drizzle leftover braising liquid over rice, if desired.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.