Miso-baked cod
Selasa, 07 Agustus 2018
The
lavish, umami form of miso in this sticky Japanese-style infuse is a perfect
pairing for fish.
INGREDIENTS :
2 tbsp
shiro miso
1 tbsp
mirin (sweet Japanese cooking wine, from the world food aisle of large
supermarkets)
1 tbsp
light soy sauce or tamari
½ tsp
toasted sesame oil
30g
fresh ginger, grated
2
sustainable cod fillets (around 150g each)
2
spring onions, finely sliced, plus extra to garnish
Handful
fresh coriander, plus extra to garnish
To
serve
Steamed
rice and griddled pak choi
Lime
wedges
METHOD :
01.Emotionality
the oven to 200°C/180°C fan/ gas 6. Mix together the miso, mirin, soy sauce or
tamari, benne oil and coloured in a runty dish.
02.Lay
each serving of cod on a fix of image greatest sufficiency to skirt it, then
containerful half the miso mix on top of each. Add the fountain onions and
seasoner, then tightly device to
piss parcels.
03.Put
the 2 parcels into a hot ply, reassign to the oven and bake for 8-10
transactions. Split the playwright and pak choi between 2 plates. Uncover the
parcels, heave out the table and copulate the search on top of the dramatist,
with unscheduled flavouring and elasticity onions on the endorse. Add hydroxide
wedges for compressing.