Cod With Miso Glaze Food

MISO-GLAZED COD

Steps:

• Preheat your broiler. Line a baking pan with foil and spray foil with non-stick spray.
• Combine miso, vinegar, hot water, lemon juice, soy sauce, sugar, ginger and garlic in a small bowl and beat with a whisk until smooth.
• Place cod in the baking pan and sprinkle with pepper.
• Spread miso mixture on the top of each cod fillet.
• Broil the fish 5 inches from the heat until just opaque in the center, 5-8 minutes.

MISO-GLAZED BLACK COD

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
• Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
• Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
• Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

MISO-GLAZED FISH

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

MISO-GLAZED COD

Steps:

• In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
• Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.

MISO GLAZED PINK COD

Steps:

• Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.
• Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
• Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.
• Garnish with chives.
• Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.

COD WITH MISO GLAZE

Steps:

• Preheat Broiler.
• Blend miso, vinegar, sugar, soy sauce and cayenne pepper in food processor.
• With machine running, gradually pour in oil and blend until smooth.
• Place cod in a large bowl and pour half of miso mixture over fish, toss to coat and transfer to a rimmed baking sheet.
• Broil cod about 8 inches from heat until beginning to brown, about 3 minutes, reduce heat to 450 degrees and finish baking, about 5 minutes more.
• When fish is opaque, remove from oven and serve drizzled with remaining half of miso mixture.

COD WITH MISO GLAZE AND WASABI MASHED POTATOES

Steps:

• Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
• Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.

JAPANESE MISO-GLAZED COD

Steps:

• Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, mirin, and sesame oil in a bowl. Stir well until brown sugar is fully dissolved.
• Place cod on a baking sheet and brush about 2 tablespoons miso glaze on each fish fillet. Marinate 30 minutes to 1 hour.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Reduce oven temperature to 375 degrees F (190 degrees C). Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
• Sprinkle with toasted sesame seeds and scallions before serving.