Sweet miso-grilled cod from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 107) by Tim Anderson

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Notes about this recipe

  • bernalgirl on December 23, 2024

    Balanced marinade, perfect easy dinner but be sure to start marinating the fish early

  • Yildiz100 on January 01, 2021

    This version has a lot of miso and little of the other ingredients so to me it JUST tastes like miso. I will try a version with more mirin, sugar, or sake (or all three) next time.

  • Frenchfoodie on August 04, 2018

    A simple and relatively tasty addition to a set of Japanese dishes but lacked oomph on its own (at least with white miso). Looked attractive with the caramelisation.

  • Sandiegolemons on January 06, 2018

    Well, I can’t say I would do this again and definitely wouldn’t plan a dinner party around it. I did grill the fish on a bbq grill, which was a mistake. It needs to bathe in the sweet miso while it cooks up. I just hate the idea of broiling anything in aluminum foil and still hesitant to put my good pans under a broiler for eight minutes or so. I did marinate it with white miso for 8 hours, but still wasn't really wow’d. Easy? - yes, Japanese? - yes. Worth it?...with regular cod? - no....black cod? - maybe. I also did an Ono filet with it and the Ono turned out better with the sweet miso than the cod. Ono loves miso though.

  • Foodycat on November 02, 2017

    Would have been better with red miso - the white miso I used wasn't oomphy enough. But very simple and good.

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