@ Sin Ming Cook House / Bakery / Whateva
I was reading through my past posts and I noticed that hey I’ve not put up a fish recipe. Fish is always a fishy subject, being here in Asia most of the fish one eats is usually fried or steamed. I found a recipe from a “Food & Travel” magazine the other day that looked really really simple. So being the lazy cook that I am I decided to give this a try (that and the fact that I’ve a tub of miso sitting in the fridge!)
I also decided to include with this dish some olive rice and blanched veggies to go with the food and since I had some spare time I tried my hand at some creative plating.
Glazed Miso Cod with Blanched Vegetables and Olive Rice
- 450g Boneless cod fillet
- 200g Yellow miso
- 100g Sugar
- 1 cup Mirin
- 1 cup Sake
- 1 clove Garlic (grated)
- 1 Piece of Ginger (thumb-sized)
- Remove skin from cod and set aside
- Mix miso, sugar, mirin, sake, garlic and ginger in a bowl
- Rub paste / soak cod in marinade and leave overnight in the fridge
- When ready to cook scrape off paste and place fillets on baking tray with greaseproof paper
- Bake for 12-15 minutes in oven preheated at 200 degrees Celsius, until cod is cooked through
- Heavily salt skin and dry fry until crispy
- Take 2-3 ladles of stock and reduce over heat
For the blanched vegetables I used baby corn, snow peas and French beans; simply whack them into a pot of boiling water for 1-2 minutes then strain and throw them into another pot of iced water so as to retain their color and crispness.
I used some wild mushrooms that were heavily salted and oven baked for 10 minutes to help add a little salt and additional flavor to the vegetables.
The olive rice was a very simple affair; precooked rice lightly fried using the excess fish oil from shallow frying the cod skin then adding chopped black olives; see nothing went to waste. I used a ice cream scoop to shape the rice on the plate. To top off the rice I added the smallest sprinkle of truffle salt.
Bon Appétit – Sidney