Top with the pak choi and cod, and garnish with the spring onions, menma and a drizzle of chilli oil, to taste. Divide the noodles between two serving bowls and add the broth.Add the vegetable stock to the wok with the soy, oyster and fish sauces and stir to heat through. Add the remaining oil to the wok and stir-fry the pak or bok choi until it starts to wilt.Bring a pan of salted water to the boil and cook the noodles according to the packet instructions, then set aside.Transfer the fish to a plate and set aside. Pan-fry the fish for 2–3 minutes until the skin is golden brown, then turn and cook for a further 2–3 minutes on the other side.Heat 2 tablespoons of the oil in a frying pan or wok over a medium heat until hot and place the cod fillets, skin-side down, into the pan.Add the cod fillets and coat well, then cover and leave to marinate in the fridge for at least 30 minutes. Place the marinade ingredients in a wide, shallow bowl and stir to combine.12 pieces of menma (pickled bamboo shoots).2.5 cm (1 inch) piece of ginger, peeled and grated.You can serve this with whatever vegetable you like but I really like serving this with asparagus because it’s one of the relatively quicker and easier vegetables to cook in 10 minutes. You can use parchment paper but you might want to use several layers since the fish will have a lot of liquid and your parchment paper may tear and leak out. I don’t like cooking with foil, is there an alternative? Unsalted butter is best in this dish because the miso is already so salty that adding unsalted butter will make your dish saltier. It will still taste awesome but it will be different than what I intended the dish to be. red miso can be drastically different so just understand that when making this dish. It gives food a lot of umami! Is there a substitute for miso? Miso is a salty and savory traditional Japanese seasoning produced by fermenting soybeans with other ingredients. What is the texture of cod?įlaky, delicate, soft, and buttery smooth. Once you see the top of the cod start ‘flaking’ or breaking up, that is when it’s done. Can I use frozen?Ĭod takes virtually no time to cook. I would highly recommend cod but you can use another light, flaky white fish if you can’t find cod. It just doesn’t taste as fishy as other fish. It’s a lean, delicate, and flaky white fish.Ĭod has a somewhat sweet flavor but not like dessert sweet. Literally your entire dinner can be made in this foil packet in the oven. I really love that this miso butter cod comes together in a foil packet. It has a nutty and complex flavor and there are many varieties of it. I have always been intrigued with miso and using it in recipes.īesides using it in the classic miso soup, there are a multitude of ways to use miso and I’m still exploring more ways! It’s perfect for a delicate fish like cod because since cod is light in flavor, it can take the miso butter on top. Together, they make this miso butter cod so much more than what you typically get from a piece of cod. The miso is salty and the butter gives it a smooth, milky flavor. This miso butter cod may seem like an odd flavor combination but it actually is one of those flavor combinations that make you go, “wow, that really did work.” 4 from 3 votes Jump to Recipe | Save Recipe Saved!
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