Indo-style Grilled Miso Cod

Ingredients

In this Indo adaptation of the original Japanese Black Miso Cod, we incorporate Indo spices such as cumin, coriander, and turmeric to infuse the dish with the vibrant flavors of Indo cuisine. The grilling technique remains the same, but the addition of these spices adds a distinct Indo twist to the dish, creating a unique fusion of flavors. We alse have the original recipe for Black Miso Cod, so you can check it out.

• 4 cod fillets (about 6 oz/170g each) 4 cod fillets (about 6 oz/170g each)
• 4 tablespoons miso paste 4 tablespoons miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 32g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine miso paste, soy sauce, honey, grated ginger, minced garlic, ground cumin, ground coriander, and ground turmeric.
2. 2.
   Place the cod fillets in a shallow dish and pour the miso marinade over them. Ensure the fillets are evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the cod fillets from the marinade, allowing any excess marinade to drip off.
5. 5.
   Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Place the cod fillets on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
7. 7.
   Remove the grilled cod from the heat and garnish with fresh cilantro.
8. 8.
   Serve the Indo-style Grilled Miso Cod with lime wedges for a burst of citrusy flavor.

Treat your ingredients with care...

• Miso paste — Choose a high-quality miso paste, preferably white or yellow miso, for a milder flavor that complements the Indo spices.
• Cod fillets — Opt for fresh and sustainably sourced cod fillets to ensure the best taste and texture.
• Indo spices — Toasting the cumin, coriander, and turmeric in a dry pan before grinding them will enhance their flavors.

Tips & Tricks

• If you don't have a grill, you can also cook the marinated cod fillets in a preheated oven at 400°F (200°C) for approximately 12-15 minutes.
• For an extra burst of flavor, squeeze fresh lime juice over the grilled cod just before serving.
• Serve the Indo-style Grilled Miso Cod with steamed basmati rice and a side of cucumber raita for a complete Indo meal experience.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red chili flakes to the miso marinade.
• Make sure to monitor the grilling time closely to prevent overcooking the delicate cod fillets.

Serving advice

Serve the Indo-style Grilled Miso Cod as the main dish, accompanied by steamed basmati rice, a refreshing cucumber raita, and a side of naan bread. Garnish with fresh cilantro and lime wedges for an extra touch of freshness.

Presentation advice

Arrange the grilled cod fillets on a platter, drizzle any remaining miso glaze over them, and sprinkle with chopped cilantro for an attractive presentation. Serve with a wedge of lime on each plate for guests to squeeze over the fish before enjoying.