Miso glazed cod
Ellie Krieger shares her Japanese inspired Cod dish.
Recipe by:
Ellie Krieger
15
10
6
Easy
- 6 (170g) black cod fillets, or regular cod fillets
- 80ml low-sodium blond or white miso
- 50g dark brown sugar
- 1 tsp toasted sesame oil
- 2 tbsp mirin (Japanese cooking wine)
- Toasted sesame seeds and green onions, for garnish, optional
Preheat oven grill.
1) Rinse fish fillets and pat dry with kitchen paper. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
2) Brush about two tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to one hour. Place fish under grill for 3 to 4 minutes, or until top is slightly charred and glaze has caramelised.
3) Remove fish from oven and brush with remaining glaze. Lower oven to 190°C/ gas mark 5. Cook for an additional 5 to 6 minutes, until fish is flaky but not overcooked.
If desired, serve with toasted sesame seeds and spring onions.
1) Rinse fish fillets and pat dry with kitchen paper. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
2) Brush about two tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to one hour. Place fish under grill for 3 to 4 minutes, or until top is slightly charred and glaze has caramelised.
3) Remove fish from oven and brush with remaining glaze. Lower oven to 190°C/ gas mark 5. Cook for an additional 5 to 6 minutes, until fish is flaky but not overcooked.
If desired, serve with toasted sesame seeds and spring onions.
