I adapted this recipe from the September issue of Parenting Magazine, and wanted to point out that the original recipe calls only for rice vinegar and does not include sake so it’s totally non-alcoholic. I opened my cabinet and was shocked to see that I was completely out of rice vinegar, so I had to rapidly improvise, hence the sake in the recipe below. Thankfully, it still came out delicious!
Broiled Cod with Miso Sauce (adapted from Parenting Magazine)
Serves 4 to 6
1 1/2 to 2 lbs. cod fillets, cut into 6 oz pieces
nonstick cooking spray
1/3 cup miso (it doesn’t matter if you use dark or light or a mix)
2 tablespoons sake
1 tablespoon Trader Joe’s Orange Muscat Champagne Vinegar (this stuff is awesome!) or rice vinegar
1 tablespoon sugar
1. Preheat the oven broiler. Put the rack on the second shelf from the top. (Or do what I did and use your toaster oven to keep your kitchen from overheating.)
2. Line a baking sheet with foil and top with a broiler pan or oven-safe wire rack. Spray the broiler pan or wire rack with nonstick cooking spray. Put the fish on the broiler pan or wire rack.
3. In a small bowl, combine the miso, sake, vinegar and sugar. Whisk until smooth. Generously spread the miso sauce over the fish.*
4. Broil the fish for 8 to 10 minutes, or until it is browned and fish flakes easily. Serve with rice.
*You can use any leftover sauce for a steamed green vegetable (dilute with water if it’s too thick). I served green beans; the magazine used snow peas.