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    Miso Cod with Asian Zoodles

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    miso cod

    Cod or Sablefish is one of my favourite fish. I honestly wouldn’t mind eating it every single day. This wild caught Alaskan Black Cod has an intensely rich buttery flavour with silky smooth meat that simply melts in your mouth. This fish is high in omega 3, fatty acids, EPA and DHA which are needed for brain and eye development, and a healthy heart. Plus, it is low in mercury! Great for growing children!

    I love cod, but the cod that I usually get from our local market has a very strong stench of fishiness. My grandma taught me to rub salt on the fish and wash it off under running water to remove some of the fishy smell. Or to soak it in milk for 10-20 minutes. But I did not have to do any of that for the Black Cod I got from The Alaska Guys.

    I’d think the difference is clear. Wild vs Farmed. The black cod is caught from the natural cold water of Alaska, compared to a fish farm with thousands of fish crammed into a pens that have a higher chance of parasite and disease growth. Pesticides and antibiotics will then be used to manage such situations. Besides that the food that the fish is feeding on makes a differences, natural vs chemically treated food.

    I’d think that is one of the reason why there are such prominent differences between farmed black cos vs wild black cod. Although the same type of fish but taste and smell different. Well, not forgetting the price differences. You pay a premium for wild caught just like organic vegetables, but you know you are getting premium quality produce as well.

    Try it and I promise you will taste the difference. 

    Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.  

    Start off by making your marinate.
    In a saucepan over med low heat, bring sake and mirin to a simmer.
    Add miso paste.

    Whisk until smooth and lower heat to low.
    Then add sugar.
    Whisk until sauce thickens and sugar dissolved.
    Remove from heat and allow to cool to room temp.

    Prepare your cod fillets into individual portions.

    When marinate is cool enough, pour over cod fillet.
    Rub marinate all over fillet.
    Leave it to marinate in chiller for 1-3 days.
    When you are ready to bake, preheat oven to 200C.
    Use your fingers to wipe off most of the marinate on top of the fish or it will burn very quickly.
    Bake at 200C on top rack for 10 minutes, or until cooked.

    Here is how you make the dressing for the zoodles.
    Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.

    Whisk until combined, then add your shredded / spiralized zucchini and carrot.
    Toss to coat and serve with baked miso cod.

    Baked Miso Cod
    Serves 2-4
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    Ingredients
    1. 1/4 cup mirin
    2. 1/4 cup sake
    3. 1/4 cup white miso paste
    4. 3 tbsp sugar
    5. 600 - 800g wild Alaskan Black Cod, thawed in fridge overnight
    6. spring onions to garnish
    Instructions
    1. In a saucepan over med low heat, bring sake and mirin to a simmer.
    2. Add miso paste.
    3. Whisk until smooth and lower heat to low.
    4. Then add sugar.
    5. Whisk until sauce thickens and sugar dissolved.
    6. Remove from heat and allow to cool to room temp.
    7. Prepare your cod fillets into individual portions.
    8. When marinate is cool enough, pour over cod fillet.
    9. Rub marinate all over fillet.
    10. Leave it to marinate in chiller for 1-3 days.
    11. When you are ready to bake, preheat oven to 200C.
    12. Use your fingers to wipe off most of the marinate on top of the fish or it will burn very quickly.
    13. Bake at 200C on top rack for 10 minutes, or until cooked.
    Notes
    1. Thawed frozen fish have to be consumed by 3rd day.
    2. Miso helps preserve the fish so it allows for longer marination time.
    Adapted from thekitchn
    Adapted from thekitchn
    Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
    Zoodles with Asian Dressing
    Serves 2
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    Ingredients
    1. 2 large zucchini, shredded/spiralized
    2. 1 medium carrot, shredded/spiralized
    3. 2 tbsp rice vinegar
    4. 1 garlic, grated
    5. 1 tbsp grated ginger
    6. 1 tbsp soy
    7. 1 tbsp sesame oil
    8. 1 tbsp water
    9. 3 tbsp extra virgin olive oil/olive oil
    10. 1 tbsp sugar sugar or honey
    11. black pepper to taste
    12. seaweed strips or toasted sesame seeds to garnish (optional)
    Instructions
    1. Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.
    2. Whisk until combined, then add your shredded / spiralized zucchini and carrot.
    3. Toss to coat and serve with baked miso cod.
    Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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