Ingredients with Measurements:
- 4 cod fillets (6 oz each)
- 1/4 cup white miso paste
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together the miso paste, mirin, sake, brown sugar, soy sauce, and grated ginger until smooth.
4. Brush the cod fillets with vegetable oil and place them on the prepared baking sheet.
5. Spoon the miso glaze over the cod fillets, making sure they are evenly coated.
6. Bake the cod in the preheated oven for 12-15 minutes, or until the fish is cooked through and the glaze is caramelized.
7. Sprinkle sesame seeds and sliced green onions over the top of the cod fillets.
8. Serve the miso-glazed cod hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat per serving: 6g
Carbohydrates per serving: 17g
Protein per serving: 32g
Substitutions for ingredients:
- Instead of cod, you can use any white fish such as halibut or haddock.
- If you don't have mirin, you can substitute it with sweet sherry or rice vinegar.
- If you don't have sake, you can substitute it with dry white wine.
- Instead of brown sugar, you can use honey or maple syrup.
- If you don't have white miso paste, you can use red miso paste.
Variations:
- Add sliced garlic to the miso glaze for extra flavor.
- Substitute the sesame seeds with chopped cilantro or parsley.
- Use the miso glaze on grilled chicken or tofu.
Tips and tricks:
- Make sure to brush the cod fillets with oil before adding the miso glaze to prevent sticking.
- If the miso glaze is too thick, you can thin it out with a little bit of water.
- To get a nice caramelized glaze, broil the cod fillets for the last minute of cooking.
Storage instructions:
Leftover miso-glazed cod can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the miso-glazed cod, place it in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the miso-glazed cod on a bed of steamed rice with a side of sautéed vegetables.
Garnishes:
Garnish the miso-glazed cod with sliced green onions and sesame seeds.
Pairings:
Pair the miso-glazed cod with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the miso-glazed cod with steamed rice and sautéed vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the miso glaze is too salty, add a little bit of honey or brown sugar to balance out the flavors.
- If the cod fillets are not cooked through, bake them for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the cod fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Miso-glazed cod is a popular Japanese dish that originated in the Hokkaido region of Japan.
Flavor profiles:
The miso glaze is sweet, savory, and slightly salty, with a hint of umami from the miso paste. The cod fillets are tender and flaky, with a caramelized glaze on top.
Serving suggestions:
Serve the miso-glazed cod as a main dish for dinner or lunch.
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Region: Japanese