Caramelized Miso-Glazed Cod with Charred Sesame Bok Choy

This is the famous Japanese miso-glazed cod, reworked for a weeknight. A glossy paste of white miso, mirin, and sake caramelizes under the broiler into a deep amber crust, while the cod underneath turns silky and flakes apart at the touch of a fork.

There is no overnight marinade here. The glaze does its work in the time it takes the broiler to heat, and a quick sear gives the bok choy charred edges and tender stems. Dinner is on the table in about half an hour and tastes like the kind of thing you order out.

Step-by-step instructions

Whisk the white miso, mirin, sake, and brown sugar into a smooth glaze. Pat the cod fillets bone dry, then coat them all over and let them sit while the broiler heats.

Trim the bok choy and halve any large heads lengthwise. Toss in toasted sesame oil so every leaf is lightly slicked and ready to wilt.

Arrange the glazed cod on a lined tray and slide it under a hot broiler. Broil until the miso blisters into a deep amber, lacquered crust, about eight minutes.

While the cod finishes, sear the bok choy cut-side down in a hot pan until the edges char, then add a splash of water and cover to steam the stems tender.

Plate the cod over the sesame bok choy, spoon any pan glaze on top, and shower with toasted sesame seeds and thinly sliced scallions.

Serve it over steamed rice if you want to stretch it further, and spoon every last bit of the lacquered pan glaze on top. It is proof that a handful of pantry staples and a hot broiler can turn a humble white fish into something genuinely special.