The recipe comes from Stephanie’s gorgeous new cookbook, Easy Gourmet. So many people love her award-winning blog for her incredibly delicious yet simple recipes. Tons of tiny tweaks and creative concepts fuel her recipe archives. Easy Gourmet perfectly showcases her restaurant-worthy home cooking along with her signature blend of Asian- and comfort-inspired twists.
Since finding her blog, I’ve fallen hard for her vivid story-telling that sounds like your bff reminiscing with you over brunch. The cookbook features so many perfect little snapshots–from midnight snacking with Mike to cooking soup into a charred mess.
What Miso Glazed Cod Tastes Like
Now that Easy Gourmet is officially out, I urge you to skip straight to the cod. Meltingly tender and flaky, this fish is completely saturated with a sweet umami punch and caramelized edges and a buttery-moist texture. It’s restaurant-worthy!
Tips on Making Miso Glazed Cod
- Why do I have to blot off the excess marinade? The miso/sugar marinade smells so irresistible, it’ll tempt you to not blot it off as completely. But this is actually a crucial step so that the marinade can caramelize evenly all over without burning.
- What can I substitute for mirin?
- Per Bon Appetit, “Mirin is similar to sake, but has more sugar and a lower alcohol content.” When I’m out of mirin, I typically substitute an equal amount of rice vinegar along with a spoonful of sugar. (BA recommends 1/2 tsp for every tablespoon of rice vinegar.) Dry sherry or sweet marsala wine will also work.
- What can I substitute for sake?
- The best substitute for sake is a dry sherry or white wine, but sometimes I’ll also substitute diluted rice vinegar for sake. In this case, I’d use 1 tbsp rice vinegar + 1 tbsp water in place of the sake.
What to Serve with Miso Glazed Cod
Stephanie recommends serving this aside a delicately flavored sesame soy quinoa (recipe below). You could also serve this with a roasted vegetable like brussels sprouts, broccoli, or carrots.
Follow Steph’s recipes and instructions and you’ll be rewarded with gourmet home-cooking paradise. I can’t wait to cook my way through the rest of her recipes!.
Congratulations on a fabulous book and an all-around stellar accomplishment, Stephanie! <3
Miso Glazed Cod
- 2 tbsp 30 ml sake
- 2 tbsp 30 ml mirin
- 2 tbsp 14 g white miso paste
- 1 tbsp 15 g sugar
- 2 1/2 lb [225 g] black cod fillets or chilean sea bass
Sesame Soy Quinoa
- 1 cup 185 g cooked quinoa
- 2 tsp 10 ml sesame oil
- 1 tsp 5 ml soy sauce
- to taste toasted sesame seeds
- to taste sliced green onions
- In a small saucepan, bring the sake and mirin to a boil over medium-high heat. Stir in the miso and sugar until smooth, set aside and cool completely.
- Pat the cod dry with paper towels and slather on the cooled miso marinade. Place in a dish, cover and place in the fridge overnight.
- When ready to cook, preheat the oven to 400°F (205°C). Gently wipe off the excess marinade and place the fish in a foil-lined ovenproof dish. Bake for 10-15 minutes, based on thickness. The fish is done when it is opaque and flakes easily.
- Finish by broiling: turn the broiler on high and watch carefully as the top caramelizes and turns a deep golden brown. Remove and enjoy immediately with the sesame soy quinoa.
Sesame Soy Quinoa
- Gently toss together the quinoa, sesame oil and soy sauce. Taste and adjust sesame oil and soy if needed. Top with sesame seeds and green onions.