Recipe Corn on the Cod in savory miso sauce

Discussion in 'Fish and Seafood' started by TodayInTheKitchen, Jun 14, 2019 at 2:58 AM.

  1. TodayInTheKitchen

    TodayInTheKitchen Well-Known Member

    Location:
    Detroit, MI

    :chef: Ingredients
    • 1 cup – Chicken Stock
    • 2 tbsp – Red Miso
    • 2 cloves – Garlic
    • ½ cup of corn
    • 2 tbsp – Malt Vinegar
    • 2 Cod Fillets – Approx 6 oz each

    :chef: Method
    1. In two small baking dishes, combine half of the chicken stock, miso, and malt vinegar.
    2. Mix ingredients until all one consistency.
    3. Place one cod fillet in center and surround with garlic slices.
    4. Bake at low temperature for 30 minutes. (210 F/100 C)
    5. Flip fillets and bake for another 30 minutes.
    6. Top fillets with corn and bake for another 30 minutes.
    7. Remove from oven. Season with ground pepper.
    :hungry:
    I only wish you all could taste this recipe. The mix of galic, miso, vinegar and stock along with the low-temp, slow bake of this recipe was simply outstanding. Easily the best tasting cod recipe I have ever made.
    Thank you SNSSO for choosing miso.

     
    rascal, Shermie and morning glory like this.
  2. morning glory

    morning glory Obsessive cook Staff Member

    Very interesting. I like the use of vinegar. I've found that miso based sauces really benefit from the acidic. They can taste a bit 'cloying' to me otherwise. I have to say that sweetcorn isn't something I like very much (too sweet) - but I would try this without. 90 minutes is certainly a long time to cook any fish!

    PS - @SatNavSaysStraightOn is going to have a hard time judging challenge entries as most of them are dishes she can't eat as she is vegan (with eggs)!
     
    rascal and TodayInTheKitchen like this.
  3. TodayInTheKitchen

    TodayInTheKitchen Well-Known Member

    Location:
    Detroit, MI
    The sauce did in fact turned out great and I really think the vinegar is what "sold it". I will use the same components in my miso thai soup recipe. ( coming soon ) You are right. I was a bit worried about 90 minutes cook time. However, at the low temperature it worked out rather well. Kinda like cooking and marinating at the same time.

    I plan to do a miso thai soup that is vegan friendly meaning no fish sauce. Also, I am tinkering with the idea of Jackfruit chili. I am usually disappointed with the many different vegan chili recipes I have tried over the past 5 years. My goal is to create a chili that is 1) Vegan and 2) satisfying to chili enthusiasts.
     
    morning glory and rascal like this.
  4. Shermie

    Shermie Über Member

    Location:
    Brighton, MA.

    Looks DELISH!! :wink:
     
    rascal likes this.
  5. TodayInTheKitchen

    TodayInTheKitchen Well-Known Member

    Location:
    Detroit, MI
    Thanks. I took one serving in for lunch the next day and it was still pretty damn good. Even after reheating in the microwave.
     
    Shermie likes this.
  6. morning glory

    morning glory Obsessive cook Staff Member

    I understand - I'd tend to use cod loin rather than fillet for a longer cooking time though. But hey - your dish looks good.
     
    rascal likes this.
  7. Cinnamonita

    Cinnamonita New Member

    Location:
    Canada
    Mmm looks very flavourful. I'd love to try this with fresh corn off the cob.
     
    rascal likes this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice