Miso Cod

What to Put on the Table With Miso Cod

• Steamed pak choi
• A cucumber salad
• A small portion of brown rice

How to Cook Miso Cod

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1. Mix the miso, honey, rice vinegar, ginger and sesame oil in a small bowl until smooth.

   Mark done

2. Pat the cod dry and spread the paste thinly over the top and sides of each fillet. Leave for 20 minutes.

   Mark done Start 20 min timer

3. Heat the grill to high. Lay the cod on a lined tray and grill about 15 cm from the heat for 10 to 12 minutes, until the surface is browned and the fish flakes easily. Cover loosely with foil if it darkens too quickly.

   Mark done Start 10 min timer

4. Scatter with the sesame seeds and spring onions.

   Mark done

A Few Notes

Line the tray with foil; the miso glaze sticks and burns on a bare tray.

If the glaze is darkening too fast, lower the tray or cover the fish with foil.

Use white miso for a mild glaze; red miso is stronger and saltier.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Keeping What's Left

Keeps in the fridge for up to 2 days. Reheat gently.

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.