Photography by Michael Alberstat
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish October 2005
Chinese | Sauté | Fish | Vegetables | Dinner | Main Dish | All categories...
food
Miso-Glazed Black Cod
Serve this with a vegetable stir-fry. Make a trip to Chinatown for baby bok choy or experiment with the vast selection of Asian greens there.
Ingredients (Serves 6)
| 2 tbsp | light miso paste |
| 1 tbsp | hoisin |
| 1 tbsp | honey |
| 4 oz | black cod filets, boneless and skinless |
| 1 tbsp | sesame oil |
| 1 tbsp | vegetable oil |
| 12 | shiitake mushroom caps |
| 6 | baby bok choy, halved or quartered depending on size, blanched* |
| 2 cups | snow peas, strings removed, blanched |
| 1/2 cup | water chestnuts, halved or quartered depending on size |
Instructions
1. Preheat oven to 425 F.
2. Stir together miso, hoisin and honey.
3. Spread a thin layer over the top of filets and place fish on a parchment-lined baking sheet.
4. Bake for 12 to 15 minutes until just cooked through.
5. Meanwhile, heat oils in a large sauté pan over medium heat.
6. Add mushroom caps and sauté until golden. Add bok choy, snow peas and water chestnuts to mushrooms, and cook until heated through. Spoon mixture onto plates and serve black cod filet on top. Season with salt and pepper.
Nutritional information
Nutrients per serving: 346 calories, 23 g fat, 19 g protein, 18 g carbs, 3 g fibre. Excellent source of vitamins A, B6, B12, C and D, folate, niacin, pantothenic acid and iron. Good source of vitamin E, thiamin, riboflavin, phosphorus and zinc.
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Emily writes:
Fantastic! Definitely a keeper. This recipe is delicious and so easy to make. Blanching the baby bok choy is not necessary, since the veggies cook down when you cook them in the pan with the other veggies. This recipe provided enough food that we didn't need any sides. Black cod is also known as sablefish or butterfish. If you can't find it, regular cod works as well, however, it is not as buttery as black cod.
—posted March 19, 2007 at 2:14 a.m.
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