Tag: miso
Miso Glazed Cod with Bok Choy
This is a yummy, yummy dish. I used my daughter’s favorite fish, cod. I did a miso glaze like I usually do with the black cod- which is a very expensive fish. It is my husband’s favorite and do make it once in a while- special occasions or when I feel really generous.
The miso glaze is delicious with any fish. The fish was really tasty and simple. I made bok choy on the side and used the tofu noodles with mushrooms.
Amazing meal- try it…
- 3 to 4 cod fillets
- 2 tablespoons mellow white miso paste
- 1 tablespoon tamari
- 1 tablespoon mirin
Mix the miso, tamari and mirin in a small bowl. Marinate the fish with the paste and refrigerate for 2 to 3 hours.
- 1 tablespoon extra light olive oil
- Salt
- Pepper
Heat the oven to a high broil. Sprinkle the fish fillets with salt, pepper and oil. Cook for 5 to 6 minutes on each side, depending on the thickness- make sure not to overcook. Serve over bok choy.
- 4 bunches of baby bok choy, whites and greens separated and cut into 1 inch pieces
- 3 garlic cloves, chopped
- 1 tablespoon extra light olive oil
- Salt
Heat a medium frying pan with the oil. Add the bok choy whites and garlic. Saute on medium high heat for 2 to 3 minutes. Add the greens and salt. Saute for another minute or so and serve hot with the fish.
Bok Choy and Fresh Corn Fried Rice
I served this rice with the salmon marinated with miso. When my husband and I ate at Ming Tsai’s restaurant, my lobster dish had the most delicious fried rice I have ever tasted. As I enjoyed and devoured the rice, I realized it had butter in it. Now, of course I am health conscious and don’t want to use extra fat but I realized that if I saute the rice in a mixture of butter and olive oil, I can get great flavor as well.
So that is what I did with this rice dish. I had farm fresh corn and bok choy and decided to combine the two in the dish- the more the merrier. Actually the two went really well together. The sweet corn was great with the earthy taste of the bok choy. I sauteed everything together and cooked the rice in chicken broth.
I love making fried rice as a side dish. You can put anything you want in there, really- no rules.. It’s easy to make and all sorts of vegetables can be added to make it healthy.
I was happy to serve a really healthy protein with this fried rice full of vegetables- it was a great combination. My daughter didn’t eat the fish but loved the rice. There was no mention of the strange green vegetable floating around- that is another reason to make fried rice- kids will eat it with whatever you add to it.
Overall it was a successful dinner- no complaints.
- 1 cup basmati rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt
In a medium saucepan, heat the butter, olive oil and add the rice. Saute for a minute on medium heat or till the grains begin to look opaque. Add the chicken broth and salt and bring to a boil. Lower the heat to medium once bubbles begin to show on the surface. Cover the saucepan once the broth has evaporated and cook on low for 15 minutes or till rice is cooked. Take out and let cool.
- 1 large head of bok choy, cleaned and the white and green parts separated and chopped.
- 2 ears of corn, husked and kernels taken out
- 3 inch piece of ginger, minced
- 1 teaspoon white miso
- 1 teaspoon honey
- 2 teaspoons tamari
Mix the white miso, honey and tamari together and keep aside.
- 2 tablespoons extra light olive oil
In a wide wok-like pan, heat the olive oil and add the ginger. Saute for a minute and add the chopped white parts of the bok choy. Saute on medium high heat for 3-4 minutes. Next, add the green part and the fresh corn kernels. Saute for 2-3 minutes. Add the cooked rice and the miso mixture. Saute the rice on high heat for 5-6 minutes. Check for seasonings.
Miso Marinated Salmon
I love miso flavored anything. I first had the alaskan butterfish marinated in white miso at Ming Tsai’s restaurant, Blue Ginger in Boston. It was so fabulous that I replicated it at home with great success. Alaskan butterfish or black cod is quite expensive and is definitely not for a regular weeknight meal. I wanted to use similar flavors and try it with another fish. Salmon came to mind since it is one of the healthiest fish to have and it is not as expensive.
I bought fresh Alaskan salmon at Whole Foods. I am a little leery about using the farm raised variety, especially since they add color to make the salmon pink- I really don’t like that idea at all. I would rather have salmon less often and pay more for the wild variety.
I bought a big piece and and marinated it with white miso, tamari and a little mirin. The flavors are wonderful together and compliment the fish really well. I also made a fried rice with the fish – I had fresh corn and bok choy in the fridge and decided to combine the two in the rice (recipe to follow on Monday).
It was great healthy meal. My daughter does not like salmon- at all. So, I had her try a bite (she hated it) and then gave her the fried rice and made a chicken sausage for her on the side. She is usually such a good eater that I didn’t have a problem with her not enjoying the fish. It is probably the only fish she doesn’t like. All in all it was a successful meal.
- 4 salmon fillets (6 oz each, about an inch thick)
- 1 tablespoon white miso paste
- 2 tablespoons tamari
- 1 teaspoon sugar
- 2 teaspoon honey
- 1 tablespoon mirin
- 1 tablespoon butter
Mix the miso, tamari, sugar, honey and mirin together and marinate the salmon for 2-3 hours.
Arrange fish in a shallow dish lined with aluminum foil. Spoon the left over marinade evenly over the fish. Distribute the butter evenly over all the fillets.
Broil 10 minutes or until fish flakes easily when tested with a fork.
Serve with fried rice.
Miso Marinated Black Cod with Bok Choy Fried Rice
This is now my favorite fish- all time favorite!! My husband has been obsessed with it for many years- actually since he ate it at Blue Ginger- Ming Tsai’s restaurant in Boston. I recently found it at our local fish store. I was so excited to bring it home and cook with it. Wasn’t sure what I was going to do, so, I decided to look at the Ming Tsai’s recipe. Since it was quite complicated, I used it as my inspiration. I bought white miso paste- which I have discovered, is a great ingredient to use. It gives the dish a very mild and complex flavor. I marinated it in miso, mirin, ginger and sugar. Kept it in the fridge over night and then broiled it. It melts in your mouth- the most delicious, buttery flavored fish you will every have- guaranteed!
When we were at Blue Ginger recently, I ate their other signature dish- Lobster fried rice. It was very flavorful and delicious. The flavor that stuck in my mind was the butter in the jasmine rice- it came through really well, especially with the lobster. I wanted to replicate that for the bok choy fried rice I was going to make. I decided to saute the rice with a combination of oil and butter and then cook it in chicken broth. Once the rice was cooled off, I took the left over fish marinade and used it as the base flavor. I added the bok choy with salt and pepper. It is a very simple dish- but extremely flavorful. The fish marinade gives it a great earthy flavor. The buttery rice goes really well with the chopped bok choy. If you have never cooked with this vegetable- you must! It’s delicious- it reminds me of eating cabbage and broccoli rabe. The crunch is great and the flavor is mild and goes great in Asian dishes.
My husband was thrilled to eat this meal- reminded him of the Blue Ginger experience! Now, it is an expensive fish to buy but it is a lot cheaper than what you would pay at a restaurant. With the money you save, you can buy a great bottle of wine and make it a fantastic meal!