Entree: United States – Alaska – Alaskan Black Cod with Miso

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Additional 24 hrs

Total 25 hrs 20 min

Ingredients

- 4 Alaskan black cod (sablefish) fillets, skin-on, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 1/2 cup (120 g) white miso paste (shiro miso)
- 3 tbsp (45 ml) mirin
- 3 tbsp (45 ml) sake
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) neutral oil (canola or vegetable)
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp (1.5 g) freshly ground black pepper
- 1 lb (450 g) Yukon Gold potatoes, halved or quartered depending on size
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1/2 tsp (3 g) kosher salt (for potatoes) plus more to taste
- 1 cup (185 g) wild rice (or wild rice blend)
- 3 cups (720 ml) low-sodium chicken or vegetable stock
- 1 tbsp (14 g) unsalted butter (for rice)
- 2 tbsp (8 g) chopped fresh parsley (for rice)
- 8 oz (225 g) baby bok choy, halved lengthwise
- 1 tbsp (15 ml) vegetable oil (for bok choy)
- 1 tbsp (14 g) unsalted butter (for bok choy)
- 2 garlic cloves, thinly sliced
- 1 lemon, cut into wedges (for serving)
- 2 green onions (scallions), thinly sliced (garnish)
- 1 tsp (4 g) toasted sesame seeds (optional garnish)

Instructions

Short Description:
Rich, buttery Alaskan black cod (sablefish) is marinated in a sweet-salty miso glaze and broiled until deeply caramelized, served with a simple wild rice pilaf and roasted Yukon Gold potatoes plus quickly sautéed baby bok choy to make a complete main-course meal.

Regional Notes:
This Alaskan version uses local black cod (sablefish), prized for its high oil content and buttery texture; the long miso marinade and quick high-heat broil highlight the fish's natural oils. Serving with hearty roasted potatoes and wild rice reflects Alaska's preference for substantial, cold-weather-friendly sides rather than light salads.

1. Make the miso marinade: in a bowl whisk together white miso paste, mirin, sake, granulated sugar, neutral oil, lemon juice, and black pepper until smooth.
2. Marinate the fish: pat black cod fillets dry. Place fillets skin-side down in a shallow nonreactive dish or resealable bag and spread the miso mixture over the flesh side. Cover and refrigerate at least 24 hours and up to 48 hours to develop flavor.
3. Roast the potatoes: preheat oven to 425 F (220 C). Toss Yukon Gold potatoes with 2 tbsp (30 ml) olive oil and 1/2 tsp (3 g) kosher salt on a rimmed baking sheet. Roast 25–30 minutes, turning once, until golden and tender. Keep warm.
4. Cook the wild rice: while potatoes roast, rinse wild rice under cold water. Combine rice and stock in a medium saucepan, bring to a boil, then reduce to a simmer, cover, and cook 45–50 minutes until kernels have split and are tender. Drain any excess liquid, stir in 1 tbsp (14 g) butter and 2 tbsp (8 g) chopped parsley; keep covered and warm.
5. Prepare bok choy: heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Add sliced garlic and cook 30 seconds until fragrant. Add halved baby bok choy cut-side down, season with a pinch of salt, and cook 2–4 minutes until leaves are wilted and stems are tender-crisp. Squeeze a little lemon over the top, toss, and keep warm.
6. Preheat broiler and position rack: move oven rack so the top of the fish will sit about 6 inches (15 cm) from the broiler element; preheat broiler to high.
7. Prep fillets for broiling: remove cod from refrigerator. Using a small spatula or spoon, scrape away excess thick miso leaving a thin even layer on the flesh (too much can burn; a thin glaze caramelizes best). Line a broiler pan or baking sheet with foil and lightly oil.
8. Broil the fish: place fillets skin-side down on the prepared pan. Broil 6–10 minutes depending on thickness (approximately 6–8 minutes for 1-inch/2.5 cm fillets, 8–10+ minutes for thicker cuts) until the glaze is deeply caramelized and the fish flakes easily with a fork. Avoid overcooking; the interior should be moist and opaque.
9. Rest and finish: remove fish from oven and let rest 2 minutes. Sprinkle sliced green onions and toasted sesame seeds over the fillets if using.
10. Plate and serve: divide wild rice among 4 plates, add roasted Yukon Gold potatoes and a portion of sautéed bok choy. Place a miso-glazed black cod fillet atop or beside the rice, garnish with lemon wedges, and serve immediately.