This low-FODMAP Japanese Glazed Cod was inspired by an amazing black cod I ate at the divine Nobu restaurant several years ago. While I eliminated the miso, I still love the flavor of this low-FODMAP Japanese Glazed Cod recipe.
I like to enjoy fish twice weekly and this is my go-to recipe for an easy and healthy low-FODMAP Cod dinner, with a hint of sweetness.
You may also love my Low-FODMAP Orange Maple Salmon and Low-FODMAP Pineapple Chicken Sweet and Sour Stir Fry recipes. Or check out over 550 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Japanese Glazed Black Cod; Gluten-free, Dairy-free
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
Serves: 4
Prep time: 15 min
Marinate: Overnight
Bake time: 10 minutes
Bake: 450 F, then 375 F
Ingredients
- Four 6-ounce black cod fillets, or regular cod fillets
- 1/4 cup dark brown sugar
- 1 tsp toasted sesame oil
- 2 tablespoons mirin (watch for ingredients in this)
- I use Kikkoman AJI-MIRIN: contains glucose syrup, water, alcohol, rice, corn syrup, salt
- Garnish: toasted sesame seeds (black or regular) or chives (green tips only)
Directions
- Rinse fish fillets and pat dry with paper towels
- Combine brown sugar, sesame oil and mirin and stir until dissolved
- Brush about 2 tablespoons of glaze on each fillet and marinate covered in refrigerator overnight (save the rest of the marinade covered in fridge as well)
- Preheat oven to broil (high)
- Remove from fridge and lay in casserole dish
- Place casserole under broiler for 3-4 minutes until glaze is carmelized
- Remove from oven and brush with remaining glaze
- Lower oven temp to 375 F
- Cook an additional 5-6 minutes, fish should be flaky but not overcooked
- Garnish with toasted sesame seeds and chive tips if desired
- Serve immediately
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