Ingredients
- •4 cod fillets (6–8 oz each, 1–1.5 inches thick)
- •1 cup white miso paste
- •½ cup mirin
- •¼ cup sake
- •¼ cup sugar
- •2 tbsp rice vinegar
- •1 tbsp sesame oil
- •2 green onions, sliced
- •1 tbsp sesame seeds
- •Steamed vegetables for serving
- •Rice for serving
Instructions
1
Whisk white miso, mirin, sake, sugar, rice vinegar, and sesame oil until smooth. Reserve 1/4 cup for sauce.
2
Coat cod fillets with marinade and refrigerate 24–48 h.
3
Preheat sous vide to 132°F (56°C).
4
Remove fillets from marinade and scrape off excess, leaving thin coating.
5
Seal in bags and cook 45 min.
6
Warm reserved marinade gently, thinning with water for drizzling consistency.
7
Remove fish from bags and place on foil-lined baking sheet.
8
Broil 6 inches from heat for 2–3 min until golden and caramelized.
9
Transfer to plates and drizzle with warmed miso sauce.
10
Garnish with green onions and sesame seeds.
11
Serve with steamed vegetables and rice.
Notes
- •This temperature gives fully opaque fish with traditional texture
- •Still very moist compared to conventional cooking
- •Easier to handle and plate than delicate 120°F version
Nutrition information
Calories
360 cal
Protein
38g
Fat
14g
Carbs
18g
Tags
japanesetraditionalfamily friendlymiso