miso-braised cod with soba salad Recipe

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Ingredients

Miso Cod:
3 heaping spoonfuls of white or shiro miso (or any light tasting miso)
2 T cider vinegar
2 T white wine vinegar
2 T honey
1/2 t cayenne pepper
2 T minced fresh ginger
2 T soy sauce
3 cod fillets
soba salad:
3 green onions, sliced thinly on the diagonal
2 T minced ginger
1 t toasted sesame oil
juice of 1 large lime
1 T sugar
1/2 t cayenne pepper
2 T soy sauce
4 T olive oil
1 pkg of soba noodles, cooked, drained and rinsed under cold water until cool
1 carrot, cut into thin matchsticks
1/2 c frozen peas, thawed
a large handful of cilantro, roughly chopped

Preparation

Step 1

In a shallow bowl, stir together the miso, vinegars, honey, ginger and soy sauce until you have a thick sauce. Schmear sauce over cod fillets with a back of a spoon and broil at high heat (500 degrees) until golden, about 5 minutes. Turn down the oven to 450 degree oven and put fish on a lower rack, baking until fish is flaky and cooked through, another 5-10 minutes, depending on the thickness of the fish. Remove from oven and serve with soba salad.

Soba Salad
Combine the first 8 ingredients in a bowl, mixing well. Taste and adjust seasoning, if necessary. Add noodles, carrots, peas and cilantro and toss. Serve cool or at room temperature.