By brining the cod in miso, it gets a lovely intense taste. It has to rest overnight so preparing the dish takes a while, but that is absolutely worth it. By baking it first in a pan and then cooking it in the oven, the cod gets a nice brown crust and remains nice and soft on the inside.
Serve the brined cod with wok vegetables and rice if desired.
Brined cod with miso from the oven
Cod brined overnight in miso and cooked in the oven. Served with spinach and podded peas.
Servings: persons
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Ingredients
- 600 gr cod fresh fillet
- 60 ml Chinese rice wine or sherry
- 4 tbsp sugar
- 8 tbsp white miso
- 3 tbsp sunflower oil
- sesame seeds
For the vegetable
- 1 tbsp sesame oil
- 400 gr spinach
- 250 gr podded peas
- 2 tbsp soy sauce
Instructions
- Depending on the size of the cod, divide it into pieces of about 150 grams.
- Pat the cod dry with kitchen paper. Then season both sides with salt and let it rest for an hour.
- Heat the rice wine in a saucepan over medium heat so the alcohol can evaporate. Then add the sugar and miso. Stir everything well and let it cool down.
- Coat the fish with the mixture. Place in a sealed container and let it brine overnight in the refrigerator.
- Preheat the oven to 200 °C.
- Remove the fish from the refrigerator, wash your hands and remove the excess mixture with your hands.
- Put sunflower oil in a frying pan. Place baking paper on top of it (this prevents the fish from sticking) and then place the fish. Fry for 2 minutes on both sides until nicely browned and caramelised.
- Turn off the oven and leave the dish to cook it for another 5 minutes.
- Meanwhile, heat the sesame oil in a wok over high heat. Add the spinach and podded peas and stir-fry them for a few minutes. Deglaze with soy sauce.
- Roast the sesame seeds until they turn golden brown.
- Put the vegetables on the plate first, then add the cod and then sprinkle the sesame seeds on top of it. Serve with rice if desired. Enjoy your meal!
