Recipe courtesy of Robert Irvine

Miso Glazed Pink Cod

  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 5 min
  • Inactive: 2 hr
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

4 tablespoons miso (soy bean paste)

1/2 teaspoon salt

4 tablespoons brown sugar

4 (6-ounce) pink cod fillets, skin removed

1 tablespoon minced fresh chives

Directions

  1. Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.
  2. Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
  3. Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.
  4. Garnish with chives.
  5. Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.

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