Cod Misoyaki with Pickled Vegetables
University of Massachusetts Dining
The University of Massachusetts is serving up cod with an Asian twist, cooking the fish with miso, ginger and rice wine. For a color, temperature and textural contrast, the kitchen pickles a combination of vegetables—green beans, carrots, daikon and beets—to plate with the fish.
2 cups rice vinegar
2 tbsp. sugar
1 tbsp. salt
2 arbol chiles
1 lb. green beans, French cut
8 oz. carrots, peeled and sliced thin
4 oz. purple daikon radish, julienned
4 oz. Chioggia beets, sliced thin
2 oz. ginger, peeled and sliced thin
4 lb. cod fillets
2 cups sake
1 cup mirin rice wine
6 oz. sugar
12 oz. brown miso
¼ cup grated gingerroot
½ oz. togarashi
½ oz. scallions, thinly sliced
- Prepare pickles: In large saucepan over medium heat, combine vinegar, sugar, salt, peppercorns and chiles for the brine. Stir until sugar and salt are completely dissolved.
- Place green beans, carrots, daikon, beets and ginger in separate containers. Pour brine over vegetables in each container. Cover and let stand 2 to 3 hours or overnight.
- Prepare fish: In medium saucepan over medium heat, combine sake and mirin; bring to a simmer. Stir in sugar, miso and ginger; simmer until reduced and thickened. Remove from heat and cool.
- Reserve about one-fourth the miso mixture; coat cod fillets with remaining mixture. Refrigerate at least 3 hours.
- Preheat oven to 375 F. Place cod on sheet pans and roast in oven 6 to 8 minutes or until cooked through. Glaze fish with remaining miso sauce.
- Plate fish with pickled vegetables. Garnish with togarashi and scallions.
Photo courtesy of Alaska Seafood Marketing Institute