Miso-Broiled Cod

By KEM77

Ingredients

• 3 tablespoons brown rice or barley miso
• 1 tablespoon sake
• 4 small (3/4-inch/2-cm) thick cod or pollock filets (about 2 1/2 ounces/70 g), skin on

Details

Servings 1
Adapted from splendidtable.org

Preparation

Step 1

Miso tends to burn when broiling, so be very careful that the fish is not close to the heat source. Also do not forget to oil the grill with a mild oil such as rapeseed. The miso dries out on the skin, giving the fish a slight crust and a moist center.

Set the oven rack in the third slot from the top and preheat the broiler.

Measure the miso into a small bowl and whisk in the sake. Lay the cod filets on a cutting board or plate. Spread the miso mixture evenly over the surface of both sides of the fish.

Variations: Salmon filets would also be a good choice. Barbecuing will result in a more flavorful fish but take care that the coals are at a very low ember.