Miso-Glazed Black Cod On Sunflower Sprouts Recipe - Cooking Index
Miso-Glazed Black Cod On Sunflower Sprouts Recipe - Cooking Index
Miso, a salty, earthy Japanese bean paste, is rich in vitamin B and protein. White miso, also known as shiro miso, has a more delicate flavor than darker miso pastes. Mirin is a sweet golden wine made from glutinous rice; it is essential to Japanese cooking. Both ingredients can be found in the Asian foods section of some supermarkets, at some natural foods stores, and at Japanese markets.
Type: Fish| 1/3 cup | 78ml | White miso (fermented soybean paste) |
| 1/4 cup | 59ml | Mirin (sweet Japanese rice wine) - plus |
| 1 teaspoon | 5ml | Mirin |
| 3 tablespoons | 45ml | Unseasoned rice vinegar - divided |
| 2 tablespoons | 30ml | Minced peeled fresh ginger |
| 4 teaspoons | 20ml | Toasted sesame oil (such as Asian) - divided |
| 4 | Skinless black cod fillets - (6 oz ea) | |
| 1/2 cup | 31g / 1.1oz | Chopped green onions - divided |
| 5 oz | 142g | Sunflower sprouts |
Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8- by 8- by 2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2004
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