SUPERFOOD // Sablefish:

This sophisticated Miso Glazed Sablefish with Khao Moak Rice is sure to impress your guests in both style and flavour!

Like salmon and halibut, sablefish is loaded with brain-protective omega-3 fatty acids and Vitamin B12. Sablefish, also known as black cod is low in mercury.

Miso Glazed Sablefish with Khao Moak Rice

Recipe & Photography courtesy of Jenny Hui of The Lazy Gourmet

Miso Glazed Sablefish with Khao Moak Rice

Miso Glazed Sablefish with Khao Moak Rice Serves: 6


  • 6 (5 ounce) Sablefish fillets (also called Black Cod)
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup white miso paste
  • 3 tbsp sugar
  • RICE
  • 2-3 banana leaves
  • 4 cups cooked Thai rice
  • 5 Makrut lime leaves
  • 2 green onions
  • 1/4 cup vegetable oil
  • 1 tbsp crushed garlic
  • 1/2 tsp red curry paste
  • 1/2 cup button mushrooms, sliced
  • 1/2 cup red peppers, diced
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1 1/2 tsp lime juice
  • 1/2 tsp salt
  • 1 tsp curry powder


  1. 1 Two days ahead, make the marinade and marinate the fish!
  2. 2 Boil the sake and mirin in a small saucepan for 20 seconds.
  3. 3 Turn the heat down to low, add the miso and whisk.
  4. 4 Turn up the heat, add the sugar, and whisk until dissolved. Cool to room temperature.
  5. 5 Pat the fish dry with paper towels.
  6. 6 Place fish in a glass or porcelain dish, and then spread the marinade over the fish. Wrap tightly with plastic wrap, place the dish in the refrigerator, and leave to marinate for 2-3 days.
  8. 8 Preheat oven to 375°F.
  9. 9 Line a 9x13 casserole dish with the banana leaves. Make sure the leaves are hanging over the dish. Set aside.
  10. 10 Place cooked rice in a mixing bowl. Set aside.
  11. 11 Chop limes leaves until very fine. Place in small bowl.
  12. 12 Cut green onions into small pieces and place in the lime leaves bowl. Set aside.
  13. 13 In a medium sauce pan over high heat, heat oil and fry garlic until golden brown. Add curry paste and reduce heat. Add approximately 2 T of boiling water to make a sauce.
  14. 14 Add mushrooms and red peppers. Sauté.
  15. 15 Add oyster sauce, soy sauce, sugar, lime juice, salt, and curry powder. Stir until the sauce is thick. Remove from heat.
  16. 16 Add the sauce, lime leaves, and green onions to the rice. Mix together.
  17. 17 Place into the lined casserole dish. Fold banana leaves over the rice so that the rice is enclosed.
  18. 18 Bake in oven for 45 minutes.
  19. 19 TO COOK FISH
  20. 20 Wipe off excess miso.
  21. 21 Broil until the fish is caramelized on top and begins to flake or its internal temperature reaches 145°F (approx. 7-10 minutes).
  22. 22 Enjoy!
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