Miso Glazed Cod Recipefeatured
Miso Glazed Cod sounds fancypants but it’s actually fairly easy to make. Essentially, all you need to do is make the miso marinade – a blend of rice vinegar, soy sauce, sugar, cayenne, olive oil, and of course, miso. Miso is a fermented soybean paste (the soybeans are funkified by the introduction of a rice fungus called koji, then mixed with water and sea salt).
The sweet, umami-filled marinade is slathered over cod fillets and then broiled to develop a nice bubbly golden glaze. The dish is then baked off until the fish is opaque in center and the meat flakes off easily.
Miso Cod Prep
Miso Marinade
I like to serve this dish with some sauteed baby bok choy and rice steamed with a beaten egg thrown in. Or, try pairing it with a salad tossed in a ginger-sesame dressing. The miso glaze is also fantastic for tofu. Prepare the dish the same way, just swapping out the fish for extra-firm tofu slices. Both versions are great for an easy, light dinner.
Miso Glazed Cod
This recipe from Buddakan was originally featured in Bon Appetit (March 1999). It's a simple formula of slathering a tangy, sweet miso glaze over fish fillets, then broiling and baking it.
Ingredients
- 1 pound white cod fillet
- 1/2 cup light yellow or white miso (I like Westbrae Natural's Organic Mellow White Miso)
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat oven to 450°F
- Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With the machine running, gradually pour in oil; blend until mixture is smooth. (You can also do by hand using a whisk.)
- Place cod fillet on a baking sheet lined with parchment paper. Rub about 4 tablespoons of the miso marinade onto both sides of the fish. Let sit for 15-20 minutes.
- Broil cod until the miso glaze starts to brown, about 3-5 minutes. Transfer to the oven and bake until the fish is opaque in center, about another 8-10 minutes. Serve immediately.
Recipe Source: LickMySpoon.com.
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This post was published on KQED’s Bay Area Bites on May 11, 2011.
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