batchcook · cod · comfort · easydinner · fishdinner · healthyrecipe · highprotein · highproteinmealprep · misocod · nobu · rice · tastydinner
MISO COD + ASPARAGUS | 60g | 585kcal
- Prep
- —
- Cook
- —
- Total
- 4 min
- Calories
- 585
- Protein
- Not listed
- Carbs
- Not listed
- Fat
- Not listed
Get ready
Ingredients
Ingredients
- 2 x 300g Skinless Cod Lions
- 3 tbsp White Miso
- 2 tbsp Mirin
- 2 tbsp Sake (or white wine)
- 20 g Butter
- 1 Bunch of Asparagus
- 2 Spring Onions
- Salt and Pepper
- 1 Lemon
- 150 g Cooked Sushi Rice Each
Cook
Method
- In a small saucepan, add the miso, mirin and sake. Mix well and simmer over a medium heat for 3-4 minutes, until homogenous and slightly caramelised. Set aside to chill.
- Once cool, cover your fish in the miso mixture and marinate overnight (or as long as you can).
- Cook your rice, slice your spring onions and cut the woody ends of the asparagus. Set a pan of water to boil.
- Scrape the miso off the fish and add all the sauce into a small sauce pan with the butter. Warm through until the butter has melted and emulsified into the sauce. Season with lemon juice and black pepper.
- Steam or boil the aparagus for 2 minutes.
- Slide the fish under a hot grill for about 4 minutes until cooked through and caramelised. Remove and rest for 3 minutes.
- Plate up and finish with the buttery sauce, a lemon wedge and black pepper.