Sous Vide Miso-Marinated Cod with Sesame Bok Choy

Steps

1. Step 1

   Set a sous vide cooker in a large pot or container of water and heat it to 130°F.

   15 min, hands-off · 130°F

2. Step 2

   Meanwhile, stir the salt into the cold water in a bowl until dissolved. Add the cod fillets and let them brine for 10 minutes — no longer, or they'll taste salty. Lift them out, rinse briefly under cold water, and pat very dry with paper towels.

   10 min

   • 4 cups cold water
   • 3 tbsp kosher salt
   • 4 pieces skinless cod fillets (6 oz each, about 1 1/4 inches thick)
3. Step 3

   In a small bowl, whisk together the white miso, mirin, sake, sugar, soy sauce, grated ginger and sesame oil until smooth. Set aside 2 tablespoons of this marinade for glazing later.

   5 min

   • 3 tbsp white miso
   • 2 tbsp mirin
   • 1 tbsp sake or dry white wine
   • 2 tsp sugar
   • 1 tsp soy sauce
   • 2 tsp fresh ginger
   • 1 tsp toasted sesame oil
4. Step 4

   Put the fillets in a zip-top freezer bag in a single layer and spoon the remaining marinade over them, turning to coat. Seal the bag, pressing out the air: lower the open bag into the water bath so the water pressure forces the air out, then seal it just above the waterline. Clip the bag to the side of the pot so the fish stays submerged.

   5 min

5. Step 5

   Cook the cod for 30 minutes at 130°F. It will be just opaque and very tender — handle it gently from here.

   30 min, hands-off · 130°F

6. Step 6

   While the fish cooks, set an oven rack about 6 inches below the broiler and heat the broiler to high. Line a small sheet pan with foil and oil it lightly.

   5 min

7. Step 7

   Heat the neutral oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, until fragrant but not browned. Add the bok choy cut side down along with the water, cover, and cook 2 minutes. Uncover, toss, and cook 1–2 minutes more until the stems are crisp-tender and the leaves are wilted. Stir in the soy sauce and sesame oil, then sprinkle with sesame seeds. Cover and keep warm off the heat.

   6 min

   • 1 1/2 lb baby bok choy
   • 1 tbsp neutral oil
   • 2 cloves garlic
   • 2 tbsp water
   • 2 tsp soy sauce
   • 2 tsp toasted sesame oil
   • 1 tbsp sesame seeds
8. Step 8

   Open the bag and lift the fillets out with a slotted spatula onto the prepared sheet pan, wiping off any thick clumps of marinade. Brush the tops with the reserved 2 tablespoons marinade. Broil 2–4 minutes, watching closely, until the glaze bubbles and is spotted deep brown.

   4 min

9. Step 9

   Divide the bok choy among four plates, set a fillet on top of each, and scatter with sliced scallions.

   3 min

   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026