Cod with Miso Glaze , Food Waste and Video

Hi everyone. Sorry about the Asian caramelized Shrimp blog from May that just went out to you-a weird blog glitch. Anyhoo, please remember to click the title of this blog to read the rest of this post or click on “Take Back the Kitchen” below.

Now, I recently read an article about the tremendous amount of food that we waste in this country and it is really a shame. You can click on the article below to get the stats, but the bottom line is that we buy way too much, don’t store it well and don’t end up eating it because it goes bad. Sometimes we may feel lazy (like me in the blog video you may choose to watch below) and not want to cook and that’s fine. If we grocery shop often, however, and end up ordering in a lot, we will certainly waste the food we just purchased.

http://www.cbsnews.com/sections/i_video/main500251.shtml?id=4285462n


If we are going to order in, maybe we can at least make an effort to take note of what we have ordered since we presumably like it, and try to replicate it in our own kitchens. Take Back the Kitchen, for corn’s sake! For example, if we like Japanese miso Cod at Nobu or some other great Japanese restaurant, find a recipe on line (epicurious.com or foodtv.com) and make it. That’s what I do and here is my miso cod recipe that I found somewhere years ago. Enjoy!:

Cod with Miso Glaze:

1/2 cup light yellow Miso (can buy at Asian food stores and Whole Foods)
5 TBS rice Vinegar
1/4 cup sugar
2 TBS soy sauce
1/4 tsp cayenne pepper
1/4 cup vegetable oil
6 -6oz cod fillets or Tilapia or any other light fish, each cut into 2 pieces

Preheat broiler. Blend miso, vinegar, sugar,soy sauce and cayenne pepper in a food processor. With machine running, gradually pour in oil and blend until the mixture is smooth. Place the cod fillets in a large bowl. Pour 1/2 the miso mixture over the fish and toss to coat. Transfer to a rimmed baking dish/sheet.

Broil the cod about 8″ from the heat until it begins to brown, about 3 minutes. Then,set oven to 450 degrees and bake the cod until it is opaque in the middle (in other words, cooked!), about 5 minutes or so. Divide up the cod and drizzle the remaining 1/2 of the miso mixture over each piece. I suggest eating this with buttery mashed potatoes mixed with a little wasabi paste that comes in a tube (from the asian Food store or Whole Foods) and brocolli…..

http://www.youtube.com/get_player

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3 Responses

  1. 1. can or should i marinate the cod overnight in 1/2 of the glaze?

    2. i found mellow white miso or sweet white miso, but no yellow miso at a local market. will one of those work or should i make the trek to my asian market which is farther away?

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