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Miso Glazed Cod

Miso is such an interesting ingredient that can be used in so many ways to add a great flavour to a variety of dishes. It's not just miso soup much like Japanese food isn't just sushi. This Miso Cod recipe is so easy and involves just creating a marinade then simple pan frying. Making the marinade is a matter of minutes then just leaving it until you are ready to cook means you have a great and professional looking dish that only takes about 15 mins to put together. You can replace the cod with any white fish and it works just as well.

 

I've included my favorite accompaniment for this of quickly blanched veg with a peanut sauce. It borrows the base from the miso marinade but jumps over to Thailand to bring in some peanuts and fish sauce so it compliments but stands out on it's own.

Ingredients

Serves 2

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For the Cod

  • 2 cod fillets (250g total) or any white fish

  • 2 tbsp miso paste

  • 2 tbsp mirin

  • 2 tbsp honey

  • 1 tbsp soy sauce

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For the Veg

  • 350g mixed veg (carrot, mangetout, baby sweetcorn, asparagus)

  • 2 tbsp crunchy peanut butter

  • 1 tbsp fish sauce

  • 2 tbsp mirin

  • 1 tbsp soy sauce

  • 1 tbsp caster sugar

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Method

Grab yourself a glass and mix together the miso paste, mirin, soy and honey until its combined into a lovely marinade. Now take your fish and put in a bowl or tupperware container and pour over the marinade. Then keep it in the fridge  for at least an hour or until you are ready to cook. The longer you leave it the more flavour will be absorbed into the flesh, I like to prep it at lunch then cook it for dinner so it gets about 6 hours.

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After that is done, if you are doing the veg as well, just mix in another glass the peanut butter, fish sauce, mirin, soy and sugar then pop this as is in the fridge as it will be used as a pouring sauce at the end for your vegetables.

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That was easy, now for the cooking bit. When you are ready heat a frying pan then pop the fish in and cook for about 4 mins a side depending on the thickness of the fillets. Baste it every so often with the left over marinade which will create a bubbling dark sauce in the pan that you can spoon over the fish until it creates a wonderful glaze. That's your fish done.

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For the veg it's even easier. Cut the veg into bite sized pieces then pop into boiling water and blanch for 2 mins, drain and serve drizzled in the peanut sauce you made earlier.

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It doesn't get much easier than that

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