Miso Glazed Cod
May 21, 2014
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Cooking Time:
15 minutes
Yields:
2 Servings
Body
If you’ve ever been to Nobu, you know how incredibly succulent their miso-glazed black cod dish tastes. When I found this recipe, I did a little jump for joy. After my victory dance, I immediately made my version served over a bed of brocollini (both recipes below). Although not quite Nobu’s version, mine is pretty snazzy, looks kind of professional, and is super delish.
Ingredients
- 1 piece of fresh cod
- 1/2 cup sake (I didn’t have mirin so did this instead of 1/4 cup of mirin and 1/4 cup of sake)
- 1/4 cup white miso paste
- 1 tbsp brown rice syrup (or you could use agave or honey in place of the sugar)
- 2 heads of organic brocollini, chopped
- 2 cloves of garlic, chopped
- 1 tbsp toasted sesame oil
- 2 tsps tamari
- 1 inch cube of ginger, chopped
- sprinkle of red pepper flakes
- small handful of pignoli (pine nuts)
Instructions
- Heat marinade ingredients in a small saucepan on low heat, stirring until it boils
- Place fish in tupperware container and cover with the sauce
- Marinate for at least 1 hour (up to 24 hours!)
- Pre-heat oven to 400
- Bake marinated fish in oven for 10-15 minutes (until flakey)
- While fish is baking, saute garlic and red pepper flakes in toasted sesame oil for about one minute
- Add brocollini and saute until bright green (about 8 minutes)
- Halfway through, add ginger and pignoli
- Serve fish over brocollini
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