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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...
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.
-- 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. -- 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.