Recipe by Hey Jude
The sauce is the real star in this recipe. You can thin it with some water and use it as a salad dressing or serve it with just about any meat, fish or vegetable. It's great with fish! Try it on beans, asparagus, tuna, chicken or pork, it's wonderful!
Top Review by kdeutsch
I made something similar using a vague recipe from Gwyneth Paltrow on Oprah. She recommended a thick fish, although used Flounder. I substituted Cod as in your recipe, but used mirin as the second ingredient. I thought her recipe had too much sauce (Miso is not cheap) so I cut it down to 4 TBS/3TBS. I didn't think of thinning it with water. I cooked it for 20 minutes at 400 (until carmelized. Sesame seeds would add a nice touch and still be simple.
- 1⁄4 cup sesame seeds
- 1⁄4 cup miso, preferably red
- 2 tablespoons sugar (or 1 T. each, sugar and mirin)
- 1 tablespoon soy sauce, to taste
- 1 1⁄2-2 lbs cod, in 1 or 2 fillets,preferably of equal thickness throughout
- extra virgin olive oil
- 1 pinch ground red pepper
Directions See How It's Made
- Heat broiler; rack should be 4 inches or less from heat source.
- Toast sesame seeds in a small dry skillet over medium heat, shaking pan until they color slightly.
- Grind to a powder in a spice or coffee grinder, or mortar and pestle.
- Whisk together sesame seeds, miso, sugar and soy sauce.
- Thin with a little water, mirin or more soy sauce if too thick.
- Adjust seasoning.
- This sauce can be covered and refrigerated for up to 2 days.
- Brush fish with oil; sprinkle with red pepper.
- Place fish on a baking sheet; place under broiler and cook, rotating sheet once so fish browns evenly on top and is cooked through, 6-10 minutes.
- Drizzle sesame-miso sauce on top; serve hot.