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Miso Glazed Cod

May 21, 2014

Main Image

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

  1. Heat marinade ingredients in a small saucepan on low heat, stirring until it boils
  2. Place fish in tupperware container and cover with the sauce
  3. Marinate for at least 1 hour (up to 24 hours!)
  4. Pre-heat oven to 400
  5. Bake marinated fish in oven for 10-15 minutes (until flakey)
  6. While fish is baking, saute garlic and red pepper flakes in toasted sesame oil for about one minute
  7. Add brocollini and saute until bright green (about 8 minutes)
  8. Halfway through, add ginger and pignoli
  9. Serve fish over brocollini