This is a super simple, standard, and healthy fish dish. You can serve it with any favorite side. I love miso, and with all the different varieties widely available these days, you can pretty much use it with all recipes. I would suggest dark miso for meats and light miso for seafood. One amazing idea from the amazing chef David Chang that I plan on using extensively, MISO BUTTER (Ming Tsai also is a miso butter fan)! All you have to do is combine white miso with room temp butter. Slab this on corn, potatoes, steak, pasta, asparagus, bok choy, legumes; the options are endless and delicious. Fun fact about miso, like sushi, it originated in China but is more associated with Japanese cuisine as they are the ones that refined the process of making and incorporating it in their cuisines. In the 7th century miso became a necessary part of the samurai diet. -ts
2 skinless cod fillets (6 ounces each)
1/4 cup sake
1/4 cup white miso paste
Less then 1/4 cup sugar
- In a small saucepan, combine sake, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
- Coat pyrex with grapeseed oil (any oil will do); add fish, and coat with sauce (you will not need all the sauce as that is enough to coat 4 filets). Let them marinade for about an hour.
- Heat broiler. Broil until fillets are browned on top and opaque in the center, 10 to 12 minutes. Remove from oven; serve immediately.