Hello lovely readers!
Today, I’m incredibly excited to share a recipe that brings a bit of Japanese flair to our kitchens: Miso-Glazed Cod with Sesame Spinach and Ginger Rice. It’s a dish that feels quite elegant yet is surprisingly easy to prepare at home. Marinated fish is a staple in many Asian cuisines, but there’s something uniquely comforting about the warm, umami-packed flavor of miso-glazed cod.
First, let me take you on a quick journey of why I adore this dish. The very first time I tried miso-glazed cod was at a little Japanese restaurant in London. I was instantly in love with its delicate, savory taste and the beautiful balance of flavors. Now, I’ve crafted my own version that you can easily recreate.
The cod is the star here—its mild, flaky texture is the perfect canvas for that luscious miso glaze. The glaze itself is a simple yet power-packed mixture of white miso paste, mirin, sake, soy sauce, and a touch of sugar. This mixture marinates the fish, infusing it with deep flavor while also helping it caramelize perfectly when cooked.
Marinating is a crucial part of this process. Letting the fish sit in that miso mixture for at least 30 minutes really lets the flavors penetrate. If you’re patient enough to wait up to 2 hours, you’ll be rewarded with an even more flavorful experience.
While the cod patiently marinates in the fridge, we prepare the accompanying elements. The ginger-infused jasmine rice is aromatic and pairs wonderfully with the miso flavors. Fresh spinach quickly wilted in sesame oil and sprinkled with sesame seeds adds a fresh, nutty contrast that’s both nutritious and delicious.
Now, a quick word about cooking the cod: I like to give it a good sear on the stove first for that beautiful golden crust, then finish cooking it in the oven. This method ensures that it’s perfectly cooked through but still remains juicy.
This dish is a delightful treat for a quiet evening or even a small dinner gathering. Plate up the cod with the ginger rice and sesame spinach for an elegant presentation. Trust me, it’s bound to impress anyone lucky enough to share it with you.
Grab your aprons and let’s bring a touch of Japanese fusion into your home with this Miso-Glazed Cod with Sesame Spinach and Ginger Rice. Bon appétit!
Cheers,
Al
Ingredients
- 4 cod fillets (about 150g each)
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cups jasmine rice
- 2 cups water
- 1.5-inch piece of fresh ginger, finely grated
- 3 cups fresh spinach leaves
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
- 1 tablespoon vegetable oil
- 1 teaspoon salt
Method
- In a small bowl, whisk together the white miso paste, mirin, sake, soy sauce, and sugar until smooth. Set aside.
- Place the cod fillets in a shallow dish and pour the miso mixture over them. Ensure the fillets are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Preheat your oven to 200°C (390°F).
- While the cod is marinating, rinse the jasmine rice under cold water until the water runs clear. Combine the rice, 2 cups of water, and grated ginger in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
- Heat a large skillet over medium heat and add the sesame oil. Add the fresh spinach leaves and cook, stirring frequently, until wilted, about 2-3 minutes. Sprinkle with salt and sesame seeds, then transfer to a serving bowl.
- Remove the cod from the marinade and pat dry with paper towels. Heat the vegetable oil in an ovenproof skillet over medium-high heat. Add the cod fillets and sear for 2-3 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 10 minutes, or until the cod is fully cooked and flakes easily with a fork.
- Fluff the ginger rice with a fork and divide it among four plates. Top each serving of rice with a piece of miso-glazed cod, and add a portion of sesame spinach on the side. Serve immediately.
