Miso Glazed Pink Cod
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 208
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 32
- Cholesterol
- 73
- Sodium
- 728
- Total: 2 hr 30 min
- Prep: 5 min
- Inactive: 2 hr
- Cook: 25 min
Ingredients
4 tablespoons miso (soy bean paste)
1/2 teaspoon salt
4 tablespoons brown sugar
4 (6-ounce) pink cod fillets, skin removed
1 tablespoon minced fresh chives
Directions
- Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.
- Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
- Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.
- Garnish with chives.
- Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.