Miso Glazed Cod

| May 11, 2011 | 2 Comments
  • 2 Comments

Miso Glazed Cod
Miso marinade over cod fillet

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 kōji, 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 Cod Prep

Miso Marinade
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.

Recipe: Miso Glazed Cod

Summary: Adapted from a Buddakan recipe, 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.

Miso Glazed Cod

Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings

Ingredients

  • 1 lb 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

  1. Preheat oven to 450°F
  2. 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.)
  3. 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.
  4. 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.
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Category: asian food and drink, Bay Area Bites Food + Drink, recipes

About the Author ()

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine. Stephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.
  • http://deniseskitchen.wordpress.com/ Denise Santoro Lincoln

    This looks fabulous. My daughters love miso and cod so I’ll have to try this out. I’m wondering, however, if I can use red miso instead of white (as I already some). What do you think?

  • http://lickmyspoon.com Stephanie

    Hi Denise, thanks! Sure, I don’t think using red miso would hurt — I say give it a shot :)