Ingredients
- •4 cod fillets (6 oz each, about 1 inch thick)
- •1 tsp kosher salt
- •For miso glaze:
- •3 tbsp white miso paste
- •2 tbsp mirin
- •2 tbsp sake (or dry sherry)
- •1 tbsp soy sauce
- •1 tbsp honey
- •1 tsp sesame oil
- •1 tsp fresh ginger, grated
- •1 clove garlic, minced
- •2 tbsp neutral oil for searing
- •2 green onions, sliced
- •1 tsp toasted sesame seeds
Instructions
Pat cod fillets dry and season with kosher salt. Rest 15 min at room temperature.
Preheat sous vide water bath to 132°F (56°C).
Place each fillet in bag and seal. Submerge for 35 to 45 min.
Meanwhile, make miso glaze by whisking together miso paste, mirin, sake, soy sauce, honey, sesame oil, ginger, and garlic in small saucepan.
Simmer over low heat for 3–4 min, stirring, until smooth and slightly thickened. Set aside.
Remove cod from bags and pat gently dry.
Heat large skillet over medium heat with neutral oil.
Place fillets in pan and cook 1–2 min per side until lightly golden.
Brush generously with miso glaze and cook 30 sec more per side to caramelize slightly.
Transfer to serving plates, drizzle with additional glaze, and garnish with green onions and sesame seeds.
Notes
- •The miso glaze can be made up to 3 days ahead and refrigerated
- •Don't let the glaze burn—it caramelizes quickly due to the sugar content
- •This pairs beautifully with steamed rice and sautéed bok choy