Miso Glazed Pink Cod

1. 1

   Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes.

2. 2

   Add brown sugar and let reduce to about 1/4 cup syrup.

3. 3

   Remove from heat and let cool.

4. 4

   Lay cod fillets in a nonreactive shallow container such as a glass baking dish.

5. 5

   Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.

6. 6

   Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes.

7. 7

   Remove from oven and let rest.

8. 8

   Garnish with chives.

9. 9

   Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.

No additional tips available.