Miso-Butter Cod with Rice
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Last updated
- Prep
- 15 min
- Bath
- 2 hours 15 minutes
- Total
- 2 hr 40 min
- Yield
- 2 servings
Main Coursefishrice
Ingredients
- 12 oz plain skinless, boneless Atlantic or Pacific cod, divided into portions within all the guide’s dimensions
- Salt and black pepper
- 1 to 2 tbsp olive oil for each cod pouch, as directed by the guide
- 1 tbsp white miso
- 1 tbsp mirin
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tbsp water
- 1 tbsp butter
- 2 cups cooked rice, freshly prepared for serving
- 1 scallion, thinly sliced
- 1 tsp toasted sesame seeds
Method
Prepare
- Confirm Atlantic or Pacific cod, remove pin bones, and check all three portion dimensions and the starting conditions below.
- Season with salt and pepper and seal each portion separately with the guide’s olive oil amount. Keep miso and all glaze ingredients outside the pouches.
Cook
- Set the water bath to 140°F.
- For Lean Cod, use plain, skinless, boneless Atlantic or Pacific cod portions that fit within 1 1/2 × 2 1/4 × 3 7/8 inches, measured from shortest to longest. All three dimensions matter. Remove pin bones and keep the portions whole through the bath; sablefish, halibut, whole fish, and folded tail pieces need other methods. Use fully thawed cod with a verified 41°F starting temperature. Season with salt and pepper and seal each portion separately with 1 to 2 tablespoons of olive oil, without folding, stacking, or overlap. Keep sauces, miso, wine, citrus, vinegar, brines, and cures outside the pouch. Fully submerge each sealed pouch in a verified, preheated circulating bath, leaving water space around every bag. Start timing at immersion and complete the full listed time without interruption. The listed time is the complete bath time, including heating. Do not add another heating interval or replace the timed method with a single center reading. Use the lean-fish time; it does not apply to fatty sablefish. Use clean utensils, discard all pouch liquid, and keep cooked food away from raw food, its juices, and used equipment. Lift the cooked cod with a wide spatula, dry its surface gently, and brush with a separately cooked miso glaze. Briefly brown under a hot broiler while watching closely, then serve immediately. The glaze is a finish and can firm the surface; it does not replace the complete timed method. These methods cover immediate service only. Frozen starts, chilling, storage, reheating, and holding need separate methods. Colder or unknown starts, larger portions, skin-on, smoked, cured, injected, stuffed, or previously cooked fish, other species, vacuum-packed thawing, and service to vulnerable diners are excluded.
- Cook for 2 hours 15 minutes for up to 1 1/2 inches thick; the whole piece must fit within 1 1/2 × 2 1/4 × 3 7/8 inches, measured from shortest to longest.
- Near serving time, whisk miso, mirin, soy sauce, sugar, and water in a small saucepan. Simmer gently until smooth and slightly thickened, then stir in butter off the heat.
- Prepare the rice, scallion, and sesame seeds. Keep the glaze and serving utensils away from raw fish.
Finish
- After the complete timed method, discard pouch liquid and lift each cod portion with a wide spatula.
- Gently dry the surface, brush with the clean glaze, and brown briefly under the broiler as directed by the guide, watching closely.
Serve
- Place the cod over rice, add scallion and sesame, and serve immediately.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.