Miso-Glazed Black Cod
Silky black cod marinated in white miso, mirin, and a whisper of cannabis-infused sesame oil. The sweet-umami glaze amplifies myrcene's earthy depth, while the fish melts on the palate.
Ingredients
- 4 black cod fillets (6 oz each)
- ¼ cup white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1 tsp cannabis-infused sesame oil
- 2 tsp rice vinegar
- Pickled ginger and microgreens, for garnish
How to make it
- 1
Whisk miso, mirin, sake, sugar, and infused sesame oil until smooth.
- 2
Coat cod fillets in the marinade, cover and refrigerate for 4–24 hours.
- 3
Preheat broiler to high. Line a baking sheet with parchment.
- 4
Place fillets skin-side down, wipe off excess marinade.
- 5
Broil 8–12 minutes until the glaze caramelizes and fish flakes.
- 6
Rest 2 minutes. Serve with pickled ginger and microgreens.
Cooking tips
- Saikyo miso (sweet Kyoto miso) gives the most authentic flavor.
- Infused sesame oil is potent — keep to 1 tsp for the batch.
- Pair with steamed rice and a quick cucumber sunomono salad.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the myrcene story of this dish.
Blue Dream
Hybrid
Relaxing • Creative • Happy
Granddaddy Purple
Indica
Deep Relaxation • Sleepy • Hungry
Northern Lights
Indica
Deep Relaxation • Sleepy • Calming
Why this pairing works
Myrcene — in your strain and on your plate
Myrcene is the most common terpene in cannabis and the engine behind many indica-style sedating effects. Earthy and herbaceous, it loves rich, slow-cooked, comforting foods.