My mother must have exclaimed 23 times throughout the meal that “Lisi, this is DELICICIOUS, seriously Lisi, delicious.”  And then about 3 minutes later “this is my kind of taste, Lisi, this is so good!”  And then, “Lisi, I need the recipe – please don’t forget to send me the recipe!”  And so on…  It was hard to actually have a conversation!  But I was delighted that she loved it so as she is one tough critic and a terrific cook.  Oh and my dad liked it too!  I made it again for friends Geoff and Nora and they too said delicious – repeating it only (ha) about 3 times.  

I can’t say I did anything but follow the recipe so it is really the blogger of Foodie with Family who deserves the credit.   The hardest part is to make sure you cook the fish to just right.  Undercooked cod is a real turnoff and overcooked can feel dry (although I honestly don’t mind it).  Other than that it’s a breeze to make.  

The recipe calls for white miso and gochujang which you can now find at most supermarkets – and also online.  If you hit the link for Foodie with Family (above), Rebecca provides resources to find.  After you open, refrigerate and both keep for a long time.  

If you are someone who likes things saucy then double the sauce – I did one of the times and really coated it.  I prefer it that way…but if you like a normal coating then cook with the amount below.

I served this with a delicious napa cabbage/mango/mint/pomegranate slaw that I will write up next.  And also a variety of roasted veggies that I had on hand.  This would also be great with rice, steamed broccoli, and toasted sesame seeds.   


  • 4 cod filets – 5-7 ounces 
  • 2 tablespoons mild honey
  • 1 1/2 tablespoons rice vinegar
  • 1/2 tablespoon gochujang (more to taste – I’m not the spiciest person so add more for more!)
  • 1 tablespoon white miso paste
  • 1 teaspoon soy sauce (or coconut aminos if gluten free)
  • 1-2 garlic cloves, peeled and minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon toasted sesame oil


Mix together all of the ingredients and measure out about 2 tablespoons of the sauce.  Brush or use a spoon to coat the cod with the two tablespoons.

  • Set your oven to broil and broil the fish (about 8 inches from heat source) for about 4-5 minutes.  It should look bubbly and a little charred.
  • Change the oven setting to bake 375.  Brush, spoon, pour the rest of the sauce on each filet.  Place in the oven and cook until opaque and easily flaked with a fork.  This can take 5-10 minutes depending on the thickness of your fish.
  • Not in the recipe – but I finished it again for a minute under broil.  I just like that look and taste.
  • You do what you prefer!
  • Sprinkle with sesame seeds or scallions if you like.  
Enjoy – 

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