Featured Recipe Miso Glazed Cod with Noodles and Bok Choy
This dish is usually made with Black Cod. I seldom find black cod here in Columbus, Ohio. Actually, black cod is not really cod. It is sablefish.
However, you can use any boneless cod or other firm-fleshed white fish.
Miso Black Cod was made popular by celebrity chef, Nobuyuki “Nobu” Matsuhisa.
Since I love miso I had to try it! There are many versions of this dish. Do an internet search and you will find at least five pages of Miso Cod recipes.
I played around and tried several of them. I finally came up with the recipe below.
But first of all, what is miso?
According to the Oxford Dictionary Miso is one, a “paste made from fermented soybeans and barley or rice malt, used in Japanese cooking. And two is “a soup seasoned with miso paste, often with added tofu or vegetables.”
The miso I used in the recipe below is white miso. Why they call it white I don’t know since it is a medium yellow. There is also a red miso.
Some people say miso is the most healthy food on earth. What ever it is and in any color I love the sweet, tangy taste of miso.
Many of the Miso Black Cod recipes I have read and/or tried use rice vinegar, sake, AND miran in the recipe. This makes for a very runny marinade. I like a slightly thicker marinade.
One day at my favorite neighborhood Asian store I found a Sake Miran. Hmmm I thought, “Why not try it in place of the three liquids used in most recipes.”
It worked perfectly.
This is what you will need for 3 people
1 -2 pounds cod fillets
¼ cup white miso paste
2 tablespons dark brown sugar
1 – 2 teaspoon toasted sesame oil
2 tablespoons sake mirin
1-2 teaspoons sesame seeds for garnish
My sides: noodles and bok choy.
Here is what you do:
Turn on your broiler.
Cut the cod into three pieces.
Combine the miso, brown sugar, sesame oil and the sake mirin.
Stir well until brown sugar is completely dissolved and the mixture is smooth. You want a mixture that is not too thick and yet not too runny. Think pancake batter like.
Using a small rubber spatula spread the miso mix on the top and sides of the fish.
Let the fish marinate for no less than 30 minutes and up to 24 hours.
Cover a broiler pan with foil and lightly spray with spray oil.
Place the cod on top of the foil lined pan.
Adjust broiler rack to 6 inches from heat source. Place the fish under the broiler for 6 to 10 minutes until the fish turns a golden brown and begins to caramelize.
Do not burn the fish.
VERY IMPORTANT NOTE: Watch carefully. This dish can burn VERY quickly. Plus oven temps vary. If the fish is deeply caramelized, yet is not cooked through, then turn the oven down to 350 F and cook another 2-3 minutes, or as needed, until cooked through.
HOW TO TELL IF COD IS DONE: The cod should show no resistance when you insert a wooden skewer in the thickest part of the fish.
I served the cod over a bed of Japanese noodles and a side of Bok Choy sautéed in soy sauce. I sprinkle sesame seeds over all.
1 pound cod fillets $12.99
¼ cup white miso paste $0.97
2 tbspns dark brown sugar $0.08
1 – 2 tspn toasted sesame oil $0.41
2 tablespoons sake mirin $0.20
Spray oil $0.09
1-2 tspns sesame seeds $0.25
Total cost = $14.99
Cost per person = $5.00
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