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  • Writer's pictureCharlie Thacker

Spicy Korean Miso Honey Glazed Cod

Perfectly flaky glazed cod served with ginger spiced pak choi and a pea basmati. Lovely.

I made this one for me and my sister but she was so taken aback by the sheer greatness of the flavour was in no fit state to comment. Therefore, I've left my own comments for you below:

"Absolutely bluddeh luvleh"

I love a bit of asian cuisine and I realised that I cook a lot of meat, so I wanted to get fishy. Picked up some juicy cod and had a look in the cupboard for some ingredient based inspiration.


Spicy Korean Miso Honey Glazed Cod


Ingredients

  • 2 Pieces of cod

  • 1 tablespoon gochujang

  • 1 tablespoons white miso paste

  • 1 tablespoon soy sauce

  • 2 tablespoons honey

  • 2 cloves of garlic, minced

  • 2 teaspoons ginger, 1 grated, 1 thinly sliced

  • 1 teaspoon sesame oil

  • 1 1/2 tablespoons mirin

  • 4 mini pak choi (or 2 large)

  • 150g basmati rice

  • a handful of peas (as you like it really)

  • 1 tablespoon vegetable oil


How you do this thang:


Let's get this show on the road.

  1. First, prep your garlic and ginger and slice a your pak choi into quaters, lengthways. Add your pak choi to a bowl with some water to blanch whilst we get on with the sauce.

  2. Add your gochujang, soy sauce, mirin, toasted sesame oil, honey, white miso paste, grated ginger and garlic into a bowl and give it a good mix.

  3. Cover your cod with the sauce and return to the oven for half an hour.

  4. Pre-heat your oven to 200ºc and get your grill on high.

  5. Wash your rice thoroughly and get it on to boil in salty water.

  6. Once your fish has been in the big cold box for long enough, get it under the grill.

  7. When your cod starts to crisp slightly on the sides, yank it out and slap a load more sauce on it.

  8. Once sauced, whack it in the oven for 5-10 mins then warm your peas.

  9. Remove rice once all the water has gone, add your peas and leave with a lid on to steam.

  10. Remove pak choi from the blanching bowl and steam for 3-5 mins. Meanwhile, heat a tablespoon of olive oil on a medium heat and fry off your sliced ginger.

  11. Remove pak choi and top with the oil gingery goodness.

  12. Serve up your pea basmati, layer with some gingery pak choi and top with your saucy little piece of fish. Finish with sesame seeds and get grubby.

Give this recipe a go and send me a message on what you think, I loved to hear your thoughts.


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