Miso Glazed Cod with Ginger Rice
Miso Glazed Cod with Ginger Rice
Ingredients
For the Miso Glazed Cod
- 4 cod fillets, about 6 ounces each, skin on or off
- 1/4 cup white miso paste
- 1/4 cup mirin
- 1/4 cup sake, or dry sherry
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
For the Ginger Rice
- 1 1/2 cups Jasmine rice, rinsed
- 2 1/4 cups water, or chicken broth
- 1 inch fresh ginger, piece, peeled and thinly sliced or grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 3 scallions, sliced, for garnish
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 scallions, sliced, for garnish
Instructions
- 1
Prepare the miso glaze: In a medium bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, 1 teaspoon sesame oil, minced garlic, and grated ginger until smooth. Place the cod fillets in a shallow dish and pour half of the glaze over them, ensuring all sides are coated. Reserve the remaining glaze for basting. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 5 min
- 2
While the cod marinates, prepare the ginger rice: In a medium saucepan with a tight-fitting lid, combine the rinsed Jasmine rice, water (or broth), sliced or grated fresh ginger, minced garlic, and 1 teaspoon sesame oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Do not lift the lid during cooking.
⏱️ 20 min
- 3
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Remove the cod from the marinade, discarding any excess marinade from the dish. Place the cod fillets on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 4
Bake the cod for 12-15 minutes, or until it flakes easily with a fork. During the last 5 minutes of baking, brush the cod with the reserved miso glaze to create a beautiful caramelized crust. Keep an eye on it to prevent burning due to the sugar in the glaze.
⏱️ 15 min•🌡️ 400
- 5
Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Then, fluff with a fork and stir in the sliced scallions. Divide the ginger rice among four plates, top each with a miso-glazed cod fillet. Garnish with toasted sesame seeds and additional sliced scallions, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Glazed Cod with Ginger Rice
Ingredients
For the Miso Glazed Cod
- 4 cod fillets, about 6 ounces each, skin on or off
- 1/4 cup white miso paste
- 1/4 cup mirin
- 1/4 cup sake, or dry sherry
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
For the Ginger Rice
- 1 1/2 cups Jasmine rice, rinsed
- 2 1/4 cups water, or chicken broth
- 1 inch fresh ginger, piece, peeled and thinly sliced or grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 3 scallions, sliced, for garnish
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 scallions, sliced, for garnish
Instructions
- 1
Prepare the miso glaze: In a medium bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, 1 teaspoon sesame oil, minced garlic, and grated ginger until smooth. Place the cod fillets in a shallow dish and pour half of the glaze over them, ensuring all sides are coated. Reserve the remaining glaze for basting. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 5 min - 2
While the cod marinates, prepare the ginger rice: In a medium saucepan with a tight-fitting lid, combine the rinsed Jasmine rice, water (or broth), sliced or grated fresh ginger, minced garlic, and 1 teaspoon sesame oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Do not lift the lid during cooking.
⏱️ 20 min - 3
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Remove the cod from the marinade, discarding any excess marinade from the dish. Place the cod fillets on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 4
Bake the cod for 12-15 minutes, or until it flakes easily with a fork. During the last 5 minutes of baking, brush the cod with the reserved miso glaze to create a beautiful caramelized crust. Keep an eye on it to prevent burning due to the sugar in the glaze.
⏱️ 15 min•🌡️ 400 - 5
Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Then, fluff with a fork and stir in the sliced scallions. Divide the ginger rice among four plates, top each with a miso-glazed cod fillet. Garnish with toasted sesame seeds and additional sliced scallions, if desired. Serve immediately.
⏱️ 5 min