Enjoy a pan-fried cod drizzled with a rich miso sauce and a spicy kick. Serve with freshly cooked fluffy rice for a delicious meal.
Ingredients (serves 4):
For Cod Filet:
For Spicy Miso Sauce:
Prepare the cod. Cut cod filet into 12 pieces.
In a plastic bag, combine all ingredients for the marinade. Add all filet pieces, then carefully mix and distribute the sauce with fingers over the bag. Marinate for at least 15 minutes to 1 hour in the refrigerator.
Make the spicy miso sauce. In a frying pan, place sake, mirin, water, ginger and red chili pepper. Bring to a boil over medium heat, then dissolve sugar. Mix in miso. Remove from heat and set aside.
Prepare the garnish. Slice green onions into 2-inch pieces and remove stems from shishito peppers.
Heat sesame oil in a frying pan over medium heat and sauté shishito peppers until slightly browned, about 2 to 3 minutes. Add green onions and sauté for 2 minutes, season with mirin and soy sauce. Turn heat off and set aside. Clean the frying pan.
Cook the marinated cod. Wipe excess marinade from the cod from step 2 with a paper towel. Add vegetable oil to the frying pan, place the cod and cook over medium heat until lightly browned on both sides, about 2 minutes per side. Turn heat off and set aside.
Arrange the bowls. Fill serving bowls with warm rice. Top each bowl with 3 pieces of cod, 2 shishito peppers, and a quarter amount of sliced green onions from step 6. Drizzle one tablespoon of the spicy miso sauce from step 3 over the cod. Repeat step and make a total of 4 servings. Enjoy!