Cod in miso sauce with rice and edamame
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 9 G., saturated fats 1 G., proteins 25 G., carbohydrates 55 G., fiber 3 G., cholesterol 60 mg, sodium 653 mg, sugar 10 G.
Calories 450, total fat 9 G., saturated fats 1 G., proteins 25 G., carbohydrates 55 G., fiber 3 G., cholesterol 60 mg, sodium 653 mg, sugar 10 G.
Cod is an affordable and very mild-tasting fish that pairs well with a variety of seasonings and sauces, including a rich miso glaze, which is full of sweet, savory notes and a unique umami flavor. The fish is glazed, pan-fried, and served with steamed rice. To add some vegetables to the dish, steam carrots and edamame beans in the same pan as the rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cod fillets weighing 170 g each.
- 2 tablespoons white miso paste
- 1 tbsp. l. + 1 tsp. dark sesame oil
- 4 teaspoons of honey
- 2 tsp grated fresh ginger
- 1 cup long grain white rice, rinsed well
- 2 carrots, thinly sliced diagonally
- 1 cup frozen shelled edamame beans, thawed
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
We recommend
Recipes with similar ingredients: cod, miso (soybean paste), sesame oil, ginger root, edamame beans, green onions, carrot, rice, sesame, honey
Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Place the cod fillets on a foil-lined baking sheet. In a small bowl, combine the miso paste, 1 tablespoon of sesame oil, honey, and ginger until smooth. Rub about 2 tablespoons of the sauce over the cod on all sides. Turn the fish flat side down and spread the remaining sauce over the top.
- In a medium saucepan, bring 1.5 cups of water to a boil. Add the rice and 0.5 teaspoon of salt. Bring to a boil again, then stir and reduce the heat to medium-low. Place the carrots on top of the rice, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Top with the edamame beans, cover, and let sit for 5 minutes.
- Meanwhile, fry the cod until the sauce is browned on the surface and the fish is cooked through, 6 to 8 minutes, depending on the thickness of the fillet.
- Fluff the rice and mix with the carrots and edamame. Add half the green onions and sesame seeds and the remaining 1 teaspoon of sesame oil and toss. Season with salt and pepper to taste. Divide the rice among plates. Top with the cod and sprinkle with the remaining green onions and sesame seeds.
Categories:
Similar recipes
