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Miso Glazed Cod
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Description
Have you been to Nobu? It’s one of my favorite restaurants but we don’t have one in Chicago—yet!
Nobu’s black miso cod is to die for, so here is my take on the famous Japanese dish. It is not hard to make. It’s delicate and delicious.
Ingredients
- ⅛ cups Mirin
- ⅛ cups Shiro Miso Paste
- ⅛ cups Sugar (agave Nectar Is A Great Sugar Substitute)
- 4 ounces, weight Cod Fillets
- 2 stalks Scallions, Sliced For Garnish
Preparation
In a saucepan combine mirin, miso and sugar (agave nectar). Cook over medium heat until it simmers and sugar melts and dissolves. Set aside and cool. If you are on a time crunch, stir the mixture well. Marinate cod in the miso mixture for about 40 minutes.
Preheat oven to 450ºF.
Place cod on a baking sheet or dish. Brush the cod with the miso mixture. Bake about 8 minutes or until the cod is flaky and browned. Remove and serve garnished with scallions. A great side to this dish is bok choy or shiitake mashed potatoes.
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