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
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.
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.
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