2008/12/04

Cod fish with miso paste (pan-fry)

cod fish with miso paste

When I started introducing fish to my son, I steamed fish fillet. It is less risk for him to get choke with fish bone. Even now, I still prefer to steam fish for the family because it is easy, healthy, no-messy and will bring out its original flavour. Usually, I select fish fillet instead of whole fish which can be easily fitted into my electrical steamer. (This steamer can be used to cook rice and reheat food too!). Sometimes, for a change, I will pan-fry salmon and cod fish. I made this dish during my mother-in-law’s current visit and she loved it very much.



Ingredients:
1 cod fish fillet (180g)

For marinating:
2 ½ tsp miso *
2 tsp mirin (Japanese sweet sauce/ wine)
¾ tsp sugar

Methods:
1) Mix all ingredients thoroughly in a small bowl.
2) Clean the fish. Pat dry with kitchen towel. Place on a ceramic dish.
3) Spread (1) over the cod. Cover with cling wrap. Set aside in the fridge for 1 - 2 hours.
4) Lightly scrape off (using a spoon/ butter knife) or wipe off (using fingers) any excess miso mixture on the cod.
5) Heat up ½ tbsp oil in a non-stick frying pan. Use a kitchen towel to spread the oil evenly on the pan.
6) Pan-fry the cod fillet with medium heat for about 3-5 mins, turn to another side to pan fry for another 3-5 mins or until it is golden brown. Dish up and serve.

Photobucket

Note: I must make a confession. I have very little knowledge about miso. Most of the miso sold in the supermarket is written in Japanese. When I bought mine, I chose the one with lighter colour and less sodium. After reading this, I realized that miso can be categorized into white miso, light-coloured miso and red miso. I guess mine is fall under light-coloured miso. Different type of miso is used in different cooking methods as mentioned in this link.

Other references for miso:
- Wikipedia
-
The Cook Thesaurus
-
About.com

Other recommended pan-fry dishes:
-
pan-fried salmon with teriyaki sauce
-
zucchini cakes
-
tofu and crabstick patties

19 comments:

Piggy said...

Looks yummy, I should get some miso when I go back to SG. ;-)

Pearl said...

looks great! he's lucky to have such a mommy :)

Bits of Life 'n' Taste said...

Yummy fish... I love Cod Fish too... the smooth and sweet texture of the fish, you can even swallow it alone.

Selba said...

Love this kind of pan-fry fish... so simple but delicious :)

Dora said...

Simple, delicious and healthy food!

joanh said...

i love fish w/ miso paste and this looks delicious!

Chris said...

Hey, this has nothing to do with your current post, so feel free to moderate it out. My email is clehrich@bu.edu, if you'd like to reply.

You remarked on Marc's site -- No Recipes -- that you made a pumpkin with custard thing and steamed it 25 minutes. How did you steam it? I did exactly the same thing (having no oven, since I live in Kyoto at the moment), and I had to steam it for well over an hour to get the custard to set, by which point the pumpkin was on the verge of collapsing. Any suggestions much appreciated!

Chris said...

There are rather a lot of types of miso. I wrote a column about this: http://foodproof.com/blogs/view/post/a-little-about-miso-262.

I have a suggestion. Make up a glaze from miso, sugar, and mirin (sweet cooking sake -- or use regular sake and more sugar). It should be medium-thick, like warm peanut butter. It should taste very sweet and very salty. Spread it (like peanut butter, again) on one side of the fish, sear the fish in the pan with the miso-side up, then run it under the broiler until the glaze is bubbling and caramelized, which won't take more than a minute or two. It will be much the same sort of flavor, but sort of more, because of the caramelization and stuff that happens when you broil. My 3-year-old son loves this.

tigerfish said...

Easy tasty cod fish :)

Food For Tots said...

Hi Piggy,
Hope you like it. Wow! Bring miso back to Saudi?

Hi Pearl,
Tks. It is just a normal reaction as a mommy.

Hi Bits of Life 'n' Taste,
We love it too. But it is the most expensive fish now. Can't afford to buy it often. ;)

Hi Selba,
Yes, an easy peasy job for you.

Hi Dora,
Tks. Ask your cook to make one for you lah.

Hi Joanh,
Tks for dropping by and your kind comments.

Hi Chris,
Tks for your kind comments. Your write-up of miso is great. Very informative! I had sent you an email pertaining to your queries on pumpkin dessert.

Hi Tigerfish,
Tks!!!

Sophie said...

The fish looks and sounds really fresh and delicious :)! The photos are lovely!

Pam said...

What a great photo - it literally has my mouth watering. Another excellent recipe.

Tastes of Home said...

this looks and sounds great! miso glazed cod is always a winner! :)

mycookinghut said...

Great piece of cod there! This recipe is great. I have never used miso paste in my cooking except to make miso soup. I have tasted raw fish with mixed of other ingredients and miso though.. I think it's a great ingredient in cooking!

gaga said...

I love miso cod, it has such a great flavor and texture. Yours looks mouth-watering,

foodphotoblog.com said...

Photo looks amazing! Have not had cod in a while will have to try this recipe soon.

Food For Tots said...

Hi Everyone,
Tks for your kind comments and compliments!

Penang Tua Pui said...

at first I am curious why u pan fried the cod fish.. all the freshness will gone...

after reading them... hmm.. sometimes change is needed....

we tried once at starview penang for the fried cod fish too.... very delicious... yum yum

Food For Tots said...

Hi Penang Tua Pui,
I cook based on a "demand and supply" theory. Hehehe!