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Ingredients
- ¼cup sesame seeds
- ¼cup miso, preferably red
- 2tablespoons sugar (or 1 tablespoon each sugar and mirin)
- 1tablespoon soy sauce, or to taste
- 1½ to 2pounds cod, in 1 or 2 fillets, preferably of equal thickness throughout
- Extra virgin olive oil or neutral oil like corn or canola, as needed
- Pinch cayenne
Nutritional analysis per serving (4 servings)
303 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 39 grams protein; 969 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oven rack 4 inches or less from heat source. Heat broiler. In a small dry skillet over medium heat, toast sesame seeds, shaking pan until they color slightly. Grind to a powder in a spice or coffee grinder or use a mortar and pestle.
- Step 2
Use a whisk to combine seeds with the miso, sugar and soy sauce. If the mixture is more like a paste than a sauce, thin it with a little water, mirin, or more soy sauce. Taste, and adjust seasoning. (Sauce may be covered and refrigerated for up to 2 days. Stir before serving.)
- Step 3
Brush fish with oil, then sprinkle on a bit of cayenne. Place fish on a baking sheet, preferably nonstick, and put in broiler. Cook, rotating sheet once so fish browns evenly on top and is cooked through, 6 to 10 minutes. The fish is done when the point of a thin-bladed knife inserted into thickest part meets a little resistance. Drizzle sesame-miso sauce on top, and serve.
Private Notes
Comments
This was really delicious and very easy. I skipped the sugar and instead used 2 tbsp of mirin, plus some water to cut the saltiness a little...it was really lovely. Unless you're really looking for sweetness, this recipe works just fine without the added sugar. Served over brown jasmine rice with a little rice vinegar mixed in!
Very flavorful preparation for the cod. But could make half as much sauce, and it was very salty. I would reduce the miso proportion and maybe the soy sauce to just a teaspoon. I also put a little paprika on the fish for more color.
Made this with this with haddock instead and no cayenne and white miso - turned out better than expected! the sauce goes a long way so maybe only make half? up to you...
Very good and simple to prepare. I made the sauce in advance, and used black sesame seeds, red miso, low sodium tamari, a teaspoon of sesame oil and a half tsp. of sugar. Sauce was excellent albeit a bit salty. I also sprinkled some pepper and smoked paprika along with a bit of the sauce on the cod before broiling (medium) and warmed up the rest for serving. Served with leftover kimchi Brussels sprouts and leftover brown Jasmine rice. Will make again.
The miso sauce needs no more than 1 tbsp of sugar and up to 2 tbsp of mirin. I adjusted with more soy, water , a teaspoon of sesame oil , and a drop of rice vinegar to tame the sweetness. So perfectly balanced ! Cooking directions are perfect. I marinated with some sauce for i few hours before cooking, but removed the excess to avoid burial. Great recipe. I will repeat.
I agree that it’s too salty. Used water and mirin to thin and dilute. I did use some of the sauce as a glaze for the last 5 minutes in the oven. Caramelizedq nicely. Easy recipe. Good suggestion from previous comment to save the extra sauce for soba noodles.