Miso Cod Recipe | The Avenue Cookery School X Galliard Homes

black cod

🥗Healthier: sablefish

💰Cheaper: cod

Sablefish retains a similar texture and flavor profile.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter and lower in sodium.

Get a small saucepan and add miso paste and water over medium heat.

Mix the miso paste and water until smooth.

Add honey, soy sauce, mirin, sesame oil, sunflower oil, and rapeseed oil to the saucepan and bring to a boil.

Once the marinade is hot and dissolved, take it off the heat and let it cool.

Place the black cod in the cooled marinade, ensuring the skin is left without marinade to crisp in the oven.

Let the cod marinate in the fridge for at least 30 minutes.

Prepare the ingredients for the sesame noodles by shredding spring onions, deseeding and slicing chili, and chopping broccoli and red pepper.

Preheat the oven and place the marinated cod inside, cooking for 10 to 20 minutes depending on the size of the fish.

Toast sesame seeds in a pan over high heat until caramelized.

Bring a pan of water to a boil and pour it over the rice noodles, letting them sit for 2 to 3 minutes.

In a hot pan, add oil and then add spring onions, chili, and garlic, ensuring high heat to caramelize them.

Turn down the heat, add red pepper, edamame, broccoli, soy sauce, and a bit of water to create steam, then cover and cook for 2 to 3 minutes.

Combine the cooked rice noodles with soy sauce, teriyaki sauce, and sesame oil, mixing well with bean sprouts.

Check the cod in the oven, ensuring it is blackened and cooked through.

Serve the cod on top of the sesame noodles, pouring over the sauce and garnishing with fresh chili slices and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens