Ingredients
- •4 cod fillets (6–8 oz each)
- •¾ cup white miso
- •½ cup mirin
- •¼ cup sake
- •3 tbsp honey
- •2 tbsp gochujang or sambal oelek
- •2 tsp sesame oil
- •½ cup neutral oil
- •4 green onions, minced
- •3 tbsp fresh ginger, minced
- •1 tsp red pepper flakes
- •2 tbsp sesame seeds
- •Cilantro leaves
- •Lime wedges
Instructions
1
Make spicy miso marinade with white miso, mirin, sake, honey, gochujang, and sesame oil. Reserve 1/3 cup for sauce.
2
Marinate cod 24–48 h refrigerated.
3
Preheat sous vide to 134°F (57°C).
4
Remove fish from marinade, scrape excess, and seal in bags. Cook 45 min.
5
Make ginger-scallion oil by heating neutral oil to 350°F, then pouring over minced green onions and ginger in heatproof bowl. Add red pepper flakes and let steep.
6
Warm reserved miso marinade gently.
7
Remove fish from bags and broil 6 inches from heat for 2–3 min until caramelized.
8
Transfer to plates and drizzle with warmed miso sauce and ginger-scallion oil.
9
Garnish with sesame seeds and cilantro.
10
Serve with lime wedges.
Notes
- •Ginger-scallion oil adds incredible aromatic punch
- •Be careful when pouring hot oil—it will sizzle dramatically
- •Works beautifully over rice or noodles
Nutrition information
Calories
420 cal
Protein
37g
Fat
20g
Carbs
20g
Tags
spicyfusionginger-scallionbold