Gluten-Free Miso-Glazed Cod with Garlic Ginger Green Beans

Why You’ll Love This Recipe

• Restaurant-style miso-glazed cod, done at home in under 40 minutes.
• Crisp-tender green beans with real garlic and ginger for bright, fresh flavor.
• Wholly gluten-free: uses certified gluten-free miso and tamari.
• Streamlined method with exact times and temperatures for broiler success.

Grocery List

• Produce: Green beans, garlic, ginger, scallions, optional lime
• Dairy: None
• Pantry: Cod fillets, certified gluten-free white miso, gluten-free tamari, gluten-free mirin (or rice vinegar), maple syrup, jasmine rice, toasted sesame oil, neutral oil, rice vinegar, sesame seeds, salt

Full Ingredients

Miso-Glazed Cod

• 4 skinless cod fillets (6 oz each; 1.5 lb total)
• 3 tbsp certified gluten-free white miso (shiro miso)
• 1.5 tbsp gluten-free mirin (or 1.5 tbsp rice vinegar plus 1 tsp maple syrup)
• 1 tbsp gluten-free tamari
• 1 tbsp pure maple syrup
• 1 tsp freshly grated ginger
• 1 tsp toasted sesame oil
• 1 tsp unseasoned rice vinegar
• 1 tbsp water (to thin glaze)
• Neutral oil, for the pan

Garlic–Ginger Green Beans

• 1 lb green beans, trimmed
• 1 tbsp neutral oil (avocado or canola)
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger (plus more to taste)
• 1 tbsp gluten-free tamari
• 2 tbsp water
• 1 tsp toasted sesame oil
• 1 tsp unseasoned rice vinegar
• Pinch red pepper flakes (optional)

Steamed Rice

• 1.5 cups jasmine rice, rinsed well
• 2.25 cups water
• Pinch fine sea salt (optional)

Garnishes

• 2 scallions, thinly sliced
• 2 tsp toasted sesame seeds
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Mix the miso glaze and marinate the cod

In a bowl, whisk together the miso, mirin, tamari, maple syrup, 1 tsp grated ginger, 1 tsp sesame oil, 1 tsp rice vinegar, and 1 tbsp water until smooth and glossy. Reserve 2 tbsp of this glaze in a clean bowl for later brushing. Place cod in a shallow dish, coat with the remaining glaze, and marinate for 20 minutes at room temperature (or up to 12 hours refrigerated). If marinating longer than 20 minutes, cover and refrigerate, then bring the fish back toward room temperature for 10–15 minutes before broiling.

Step 2: Rinse and start the rice

Rinse the jasmine rice under cold water, swishing with your hand, until the water runs mostly clear (about 4–5 rinses). In a medium saucepan, combine rice, 2.25 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 12 minutes. Turn off heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Step 3: Preheat the broiler and prep the pan

Adjust an oven rack so the top of the cod will sit about 6 inches from the broiler element. Preheat the broiler on High for 10 minutes. Line a rimmed baking sheet with foil and lightly oil the surface. Note: Avoid parchment under the broiler.

Step 4: Prep the beans while the broiler heats

Trim the green beans and mince the garlic. Grate the remaining ginger. Place a large skillet (or wok) over medium-high heat and have the tamari, water, sesame oil, and rice vinegar measured and ready to go for a quick, hot sauté.

Step 5: Broil the cod

Remove cod from the marinade, gently wiping off excess to prevent burning. Arrange fillets on the oiled, foil-lined pan. Broil 6–8 minutes, rotating the pan halfway through for even color. Brush with the reserved glaze during the final 1–2 minutes. The fish is done when opaque, lightly caramelized, and flakes easily with a fork, or an instant-read thermometer reads 130–135°F in the center. Rest 2 minutes.

Step 6: Cook the garlic–ginger green beans

While the cod broils, heat 1 tbsp neutral oil in the skillet over medium-high. Add beans and sauté 2 minutes until bright and slightly blistered. Add 2 tbsp water, cover, and steam 2 minutes until crisp-tender. Push beans to one side; add garlic and 1 tsp grated ginger to the cleared space and cook 30 seconds until fragrant. Toss everything together with 1 tbsp tamari, 1 tsp sesame oil, and 1 tsp rice vinegar (plus a pinch of red pepper flakes if using). Cook 30 seconds more. Remove from heat.

Step 7: Plate and serve

Spoon fluffed rice onto warm plates. Place a miso-glazed cod fillet on top or beside the rice. Add a generous portion of green beans. Sprinkle scallions and sesame seeds over the fish and beans. Serve immediately with optional lime wedges.

Pro Tips

• Reserve glaze before marinating to keep a safe, clean portion for brushing near the end.
• For best broiler results, preheat thoroughly and keep the fish 6 inches from the element to caramelize without burning.
• Rotate the pan halfway through broiling for even browning.
• Use a thermometer: cod is perfectly juicy at 130–135°F.
• Rinsing rice well is key to fluffy, separate grains.

Variations

• Protein swap: Try salmon or sablefish; broil 7–10 minutes depending on thickness.
• Veg change-up: Asparagus or snap peas cook similarly; keep the same garlic–ginger seasoning.
• Rice options: Brown jasmine rice (increase water and cook time) or serve with cauliflower rice for a lighter plate.

Storage & Make-Ahead

Make the miso glaze up to 1 week ahead; refrigerate in an airtight jar and whisk before using. Marinate cod up to 12 hours. Trim green beans up to 2 days in advance. Cooked leftovers keep 2 days refrigerated; reheat gently (cod covered in a 275°F oven for 8–10 minutes, beans in a quick skillet toss). Rice reheats well in the microwave with a splash of water and a cover.

Nutrition (per serving)

Approximate: 520 calories; 40 g protein; 80 g carbohydrates; 8–9 g fat; 1150 mg sodium. Values will vary based on brands and portion sizes.