Tahini and miso glazed cod with charred cucumbers from Short Stack Vol 23: Tahini (page 34) by Adeena Sussman

  • tahini
  • rice vinegar
  • red chiles
  • black sesame seeds
  • white miso
  • toasted sesame oil
  • Persian cucumbers
  • cod fillets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on March 15, 2020

    This came together easily and was really delicious. I love the Nobu recipe but did not have time to marinate the cod and this really worked. I used Soom Tahini and great organic Japanese vinegar and sugar from Okinawa which is less sweet really great. I used Japanese sansho chili which worked really well on the cucumbers. Served with Japanese white rice. Will make again. My husband wanted a thinner layer of the miso tahini paste on his fish than I did, so next time will vary the amount of sauce on each piece of cod depending on the tastes of the people I am serving.

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