Miso-Glazed Cod

Name: Miso-Glazed Cod
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 thick fillets (350g) Cod; 3 tbsp (50g) White Miso; 1 1/2 tbsp (20g) Maple Syrup; 2 heads (250g) Bok Choy; 1 tbsp (8g) Sesame Seeds; grated (10g) Fresh Ginger

Recipes · Dinner · Recipe, Typed Supps

Four ingredients and eight minutes of work, and it is the best-looking plate in the library.

Allergens and patterns

Contains fish, sesame, soya. Fits: Pescatarian, Kosher, Gluten-free.

Ingredients

2 thick fillets (350g) Cod — A thick piece, so the glaze can caramelise under the grill without the fish overcooking underneath it.
3 tbsp (50g) White Miso — White miso is sweet and mild. Red miso is far too aggressive against a delicate white fish.
1 1/2 tbsp (20g) Maple Syrup — Standing in for mirin. The sugar is what makes the glaze blister and darken under heat.
2 heads (250g) Bok Choy — Steamed alongside. Something plain and green is exactly what a very savoury, very sweet glaze needs.
1 tbsp (8g) Sesame Seeds — Over the fish at the end.
grated (10g) Fresh Ginger — In the marinade, cutting through the sweetness.

Nutrition per serving

Calories: 291.5 kcal
Protein: 42.2g
Carbohydrate: 14.3g
of which sugars: 8.5g
Fat: 6.7g
of which saturated: 1.2g
Fibre: 4.9g
Sodium: 1965mg

Method

Mix the miso, maple syrup and ginger and coat the cod. Half an hour is enough; overnight is better.
Wipe off the excess — too much glaze burns before the fish cooks.
Grill or bake at high heat for 10–12 minutes until the top blisters and darkens in patches.
Steam the bok choy and serve alongside with sesame seeds over the top.