Let’s make something spectacular!
Here on Cape Cod there’s no shortage of locally caught fish (fortunately), or ways to enjoy it. This white Miso-cod entrée utilizes a fairly traditional Japanese combination of Miso (a soybean paste that has been fermented with rice), Mirin, sake and sugar. These light, slightly sweet ingredients offer a complementary flavor to the cod fillets. What I love about this dish is that it can be further magnified by serving with a balanced, medium bodied Chardonnay. Preferably one that is also locally caught, like the crisp, aromatic 2016 Truro Vineyards Chardonnay. So, onward to the cooking part:
Here’s your grocery list:
- 1 lb Medium-Thick Cod Fillets (local and sustainable is best!)
- ¼ c sake
- 6 tbsp Mirin (Japanese sweet rice wine)
- ¾ c white Miso paste
- ½ c sugar
- 1 bottle of 2016 Truro Vineyards Chardonnay
Using a double boiler set over medium heat, whisk the sake, Mirin, miso and sugar together. Once the mixture looks, smells and tastes properly blended remove it from the heat and set it aside until thoroughly chilled. Next, place your cod fillets into a medium glass baking dish and cover the fish with your Miso marinade. Cover and set inside your refrigerator for 24 to 36 hours….Wait.
Preheat your oven’s broiler with the rack set 6-8 inches from top (thickness of your fish matters here). Transfer your fillets to a rimmed baking sheet or dish, brushing the Miso marinade to a uniform thickness. Broil for 4-6 minutes – basically until the fish just starts to flake…once it does, get it out of there!
I like serving this Miso Cod with Sunomono, which is a basically a quick and easy Japanese cucumber salad and some steamed rice. Now sit down, have a bite, take a sip and enjoy your evening.
Eat and drink what you love!