- Science-Integrated Meal Prep Lab
- Posts
- Miso-glazed cod
Week 3: Miso-glazed black cod served over spicy ginger asparagus and sushi rice
If cooking fish intimidates you, I have good news:
This is a beginner-friendly recipe that still turns out delicious even if you don't nail it perfectly.
The secret?
It's a method for cooking fish that maximizes the flavor, and also minimizes the chance of mistakes.
Miso-glazed cod served with spicy ginger asparagus and sushi rice
It's called glazing.
And for this recipe, glazing the fish comes down to two steps:
Marinating
Broiling
The marinating process permeates the fillets with the sweet-savory combo flavors of sake, mirin (sweet cooking wine) and miso paste.
The broiling technique uses the radiant heat of the oven broiler to caramelize the natural sugars in these ingredients, coating the fish with a deep, rich glaze that takes it to another level.
If you've never used your oven broiler, this is the perfect recipe to try it on.
I think of the oven broiler as similar to a backyard grill.
But instead of the food being cooked by fire from below, it's kissed by the radiant heat from the hot oven coils above it.
It's a direct-heat cooking method, unlike baking and roasting. With those methods, the food is cooked indirectly from heat that surrounds the food from all sides.
This post contains affiliate links
But the best part?
Since it's already a feature on your home oven, it's a convenient substitute for grilling. And that comes in handy during winter, when backyard grilling isn't a good option.
So give this miso-marinated cod recipe a try - whether it's spring, summer, fall, or winter.
I pair this dish with some spicy ginger asparagus (also cooked under the broiler) plus some irresistible sushi rice, seasoned with rice vinegar.
Here's the nutrition breakdown:
Calories: 517
Protein: 51g
Carbs: 52g
Fat: 15g
I'd wish you good luck. But since this one's so easy, I doubt you'll need it.
Get access to the full recipe PLUS step-by-step cooking video and links to buy ingredients when you become a SIMPL Insider: https://cooksimpl.beehiiv.com/upgrade
SIMPL Insiders section
Watch the step-by-step video (YouTube unlisted)
Don’t share it.
Recipe: Miso-glazed cod served over spicy ginger asparagus and sushi rice
Cooking time: 90 minutes (plus overnight marinating)
Makes 5 portions
Ingredients
Click the blue links to buy products on Amazon Fresh
2.5 lbs cod https://amzn.to/3yGKMdf (buy 3 packs)
2 1/2 cups sushi rice https://amzn.to/3yDl0GK
1 bunch asparagus https://amzn.to/3KsWniR (buy 2 bunches)
4 Tbsp avocado oil https://amzn.to/4bEKuSZ
½ cup mirin (sweet rice wine) https://amzn.to/4bGwhow
½ cup miso paste https://amzn.to/3R8tFr6
½ cup sake wine https://amzn.to/3yFfzah
1 Tbsp fresh ginger (peeled and grated) https://amzn.to/4bHdeuj
1 Tbsp gochujang https://amzn.to/3R7oKH3
½ cup seasoned rice vinegar https://amzn.to/3yHV8K9
1/4 cup agave syrup https://amzn.to/3VdtsFx
2 1/2 cups water
1 tsp kosher salt https://amzn.to/4bUFrgZ
DIRECTIONS:
To marinate cod:
In a small saucepan, bring the mirin and sake wines to a boil. Turn the heat to low and whisk in the agave syrup and miso paste until smooth.
Pour the marinade into a container, and place the fillets inside, turning to coat them with marinade. Wrap in plastic, and refrigerate overnight.
For the sushi rice:
Pour the sushi rice into a small stockpot or rice cooker with 2 1/2 cups of cold water. Put the lid on and place something heavy on top to seal it. Bring it to a boil, then turn the heat to low and let it simmer for 15 minutes. Place it off the heat to cool for another 10 minutes.
Remove the lid and empty the cooked rice into a large mixing bowl. Working in 3 batches, gradually incorporate the seasoned rice vinegar into the hot cooked rice while stirring with a rubber spatula. Spread the rice out onto a sheet pan to cool.
For the asparagus:
In a mixing bowl, whisk together the gochujang paste, half of the avocado oil, grated ginger, and 1 tsp salt. Pour the mixture onto a sheet pan. Place the asparagus on the pan, mix by hand until it's coated, and arrange it on the pan in one even layer.
To cook the fish:
Remove the cod from the refrigerator. Pour half the oil onto a sheet pan and rub it to cover the surface. Place the fillets on the oiled sheet pan, then place the pan on the top-middle rack under the oven broiler. Cook the cod under the broiler for 4-5 minutes. You can test to see if it's done by inserting a toothpick into the center of one fillet. If it goes in with no resistance, it's done.
To plate:
Divide the sushi rice evenly on the bottom of 5 meal prep containers. Lay the cooked asparagus on top of the rice, and finish with a fillet of glazed cod on top. Seal the containers, and store in the refrigerator until they're ready to reheat in the microwave.
