Tag Archives: miso

Miso Marinated Cod

Fish!
Fish!

Nobu’s Miso Marinated Cod from the Kitchn.
Important Note: you need at least 3 days before whenever you want to cook this, to marinate the cod!

Ingredients:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each

Steps:

      Two to 3 days beforehand, for the miso marinade:

    1. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
    2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
Fell apart, but still tasty. Maybe not enough for two hungry adults as a full meal, though..
Fell apart, but still tasty. Maybe not enough for two hungry adults as a full meal, though..

 

    To cook the fish:

  1. Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. I like cast iron. Lightly wipe off any excess miso from the fillets, but don’t rinse it off.
  2. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes.
  3. Flip and continue cooking until the other side is browned, 2 to 3 minutes.
  4. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily. Serve with rice.

 

 

First tried February 2015: cod stuck to cast iron and fell apart, flavors were pretty good though! I used vodka instead of sake. Scaled the portions down to one fillet to serve two.

Today’s Trial Recipe Rating:
Novelty Rating:
3 of 5 stars
Interesting, and worth trying again to figure out how to make it without letting it fall apart. Bonus: good for your health!
Likelihood of Repeat: 65%
Lesson learned: Maybe next time use sake, and a griddle, or broil in oven option?

[Broccoli & Spinach] Miso Slaw

As a kid, my mom would make steamed broccoli, and my favorite parts to eat were the little slices of tender stalk (outside bark was peeled off) that she would steam along with the usual tree-like shapes I would stick in bowls of rice to create a tiny diorama before eating. It wasn’t until years later that I learned other people don’t necessarily consider the stalk worth even cooking.  I found this combo while searching for recipes to use up the giant quantity of miso I will have left over from another one that calls for only a few tablespoons.

Miso Slaw
From The Kitchn’s recipe.

Pretty green close-up, post-mixing.
Pretty green close-up, post-mixing.

Miso dressing
1/3 cup rice vinegar
3 tablespoons yellow or red miso (note: check labels to ensure specific gluten-freedness)
3 large garlic cloves, peeled
2 teaspoons sugar
2 teaspoons chopped fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
1/4 cup olive oil
1/4 cup mayonnaise

Chop chop chop chop chop chop, chop chop, blend.
Chop chop chop chop chop chop, chop chop, blend.

Step 1: mix everything in a blender.

Salad ingredients
4 broccoli stalks, julienned into bite-sized pieces*
4 cups chopped spinach
1/2 cup finely chopped sliced almonds

Step 2: mix dressing and salad ingredients in a large bowl. Garnish with almonds and chill or serve.

Consumed on Day 1 with a side of brown rice and baked tilapia.
Consumed on Day 1 with a side of brown rice and baked tilapia.

Today’s Recipe Rating:
Novelty Rating: 4 of 5 stars.
This was astonishingly a salad I was both happy to eat, and that I thought was good for me, and the flavors only seemed to get better on day 2 and day 3.
Likelihood of Repeat: 20% See below.
Lesson Learned: Unfortunately, being the thrifty person I am, *I did not buy “Trader Joe’s broccoli slaw,” so the amount of time it took to shred broccoli stalk myself was maddening, and did not feel equal to the amount of slaw I got out of it. Still seems weird that Trader Joe’s would sell something people often might thing to throw away, or could get out of spare stalk, though..