Preheat oven to 375°F (190°C).

In a small saucepan over medium heat, combine miso and butter. Stir until butter is melted and mixture is incorporated. Add sriracha, honey, garlic, and ginger.

In baking sheet, add cod and spread miso butter evenly on top of each fillet.

Bake until cod reaches internal temperature of 135°F / 57°C (12-15 minutes) and allow carryover cooking to bring to "medium" doneness (145°F / 63°C). The flesh will be opaque and flakes easily.

Garnish fish with sesame seeds and serve with your favorite vegetable & rice.