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Soy-Glazed Black Cod


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  • 4 black cod fillets, each about 3 oz.
  • 3 Tbs. soy sauce
  • 2 Tbs. honey
  • 1 Tbs. rice vinegar
  • 1 Tbs. mirin
  • 1 Tbs. sesame oil
  • Juice of 1 lime
  • 1/2 oz. ginger, peeled and grated
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 4 green onions, white and light green portions, thinly sliced
  • 12 oz. bok choy, quartered lengthwise
  • 8 oz. shiitake mushrooms, stemmed and thinly sliced
  • 2 Tbs. vegetable oil
  • 3 cups cooked white rice


Servings 4
Adapted from


Step 1

Place the cod in a single layer in a baking dish. In a bowl, whisk together the soy sauce, honey, vinegar, mirin, sesame oil, lime juice, ginger, garlic, red pepper flakes and half of the green onions. Pour over the cod, ensuring that the fillets are evenly coated. Marinate at room temperature for at least 15 minutes or up to 30 minutes. Alternatively, refrigerate for up to 8 hours.

Position a rack in the lower rung of a Cuisinart steam oven. Remove the cod from the marinade, reserving the marinade. Lay the fillets in the baking tray of the steam oven and nestle the bok choy in between. Pour the marinade over the top. In a bowl, stir together the mushrooms, vegetable oil and the remaining green onions. Sprinkle on top of the fish and bok choy. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 450°F according to the manufacturer’s instructions. Bake until the cod is opaque and cooked through, about 6 minutes.

Using a spatula, transfer the cod to a warmed platter and cover with aluminum foil. Return the bok choy and mushrooms to the oven and turn the oven to the broil setting at 500°F. Broil until the bok choy is lightly browned on top and the mushrooms are crispy, 2 to 4 minutes. Transfer the bok choy and mushrooms to the platter with the cod. Serve immediately with rice. Serves 4.

Williams-Sonoma Kitchen

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