Grilled Miso Glazed Cod with Sesame Ginger Sauce

Ingredients

• 4 cod fillets (about 6 oz/170g each) 4 cod fillets (about 6 oz/170g each)
• 1/4 cup (60ml) black miso paste 1/4 cup (60ml) black miso paste
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 1 tablespoon sugar 1 tablespoon sugar
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 2 scallions, thinly sliced (for garnish) 2 scallions, thinly sliced (for garnish)
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, whisk together the black miso paste, mirin, sake, and sugar until well combined.
2. 2.
   Place the cod fillets in a shallow dish and pour the miso marinade over them. Ensure the fillets are evenly coated. Let them marinate in the refrigerator for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In a small saucepan, heat the sesame oil over medium heat. Add the grated ginger and sauté for 1-2 minutes until fragrant.
5. 5.
   Stir in the soy sauce, rice vinegar, and honey. Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
6. 6.
   Remove the cod fillets from the marinade, allowing any excess marinade to drip off. Place the fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
7. 7.
   Transfer the grilled cod fillets to a serving platter. Drizzle the sesame ginger sauce over the top and garnish with sliced scallions and sesame seeds.
8. 8.
   Serve the Grilled Miso Glazed Cod hot and enjoy!

Treat your ingredients with care...

• Black miso paste — If you can't find black miso paste, you can substitute it with white miso paste. However, keep in mind that the flavor profile will be slightly different.
• Mirin — Mirin is a sweet rice wine used in Japanese cooking. If you don't have mirin, you can replace it with a combination of dry sherry and a pinch of sugar.
• Sake — Sake adds depth of flavor to the miso glaze. If you prefer not to use alcohol, you can substitute it with chicken or vegetable broth.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor. If you don't have sesame oil, you can substitute it with olive oil.
• Rice vinegar — Rice vinegar is milder and slightly sweeter than other vinegars. If you don't have rice vinegar, you can use apple cider vinegar as a substitute.

Tips & Tricks

• Make sure to marinate the cod fillets for at least 30 minutes to allow the flavors to penetrate the fish.
• To prevent the fish from sticking to the grill, lightly oil the grates before placing the cod fillets on them.
• If you prefer a sweeter glaze, you can add an extra teaspoon of honey to the miso marinade.
• Serve the Grilled Miso Glazed Cod with steamed rice and a side of sautéed vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Serving advice

Serve the Grilled Miso Glazed Cod as the main course of a Japanese-inspired dinner. Pair it with steamed rice, sautéed vegetables, and a side of miso soup for a complete and satisfying meal.

Presentation advice

Arrange the grilled cod fillets on a platter, drizzle the sesame ginger sauce over them, and garnish with sliced scallions and sesame seeds. The vibrant colors of the dish will make it visually appealing. Serve it on Japanese-style plates or bowls to enhance the presentation.