Photo by by Annaliese Bischoff
Provenance of Dish
I first found a recipe for a basic miso-glaze for cod, bok choy and brown rice in the Boston Globe (G-9, March 5, 2014). Ever since I have been innovating my own takes on this recipe. My most recent dish layers the ingredients, crowning the cod with mushrooms: wilted spinach on the base, broiled cod in the middle, and braised shiitakes on top.
10 oz. fresh spinach
Olive oil for skillets
5 oz. fresh shiitake mushrooms, sliced (white buttons can serve as a substitute or make-up the balance if you don’t have enough)
2 tbl. mirin or white wine
2 tbl rice wine vinegar
2 tbl. sake
1 tbl. honey
Fresh milled black pepper
1 inch peeled and grated fresh gingerroot
1 tbl. grapeseed oil
1 tsp. dark sesame oil
1/3 cup white miso paste
Splash of water
12 oz. skinless. Boneless cod loin (or other firm-flashed white fish) cut in half
Scallions and fresh cilantro for garnish
Turn on the broiler with the rack 5 inches below the heating element.
Put the spinach and a pinch of salt in an oiled skillet and put on very low heat. Cook slowly until wilted.
In a bowl, whisk mirin, vinegar, sake, honey, salt, pepper, ginger, grapeseed oil, sesame oil and miso together. Spoon half of this mixture on top of the fish. Place the fish on an oiled baking sheet. Leave aside for a few minutes.
In another skillet coat the bottom with olive oil on medium high. Add the sliced shiitakes, a pinch of kosher salt and cook for 2 minutes.
Then put the fish under the broiler and check in 5 minutes. (It should be done in 7 minutes when the top is golden brown and the fish flakes.)
Turn the shiitakes over and cook for 2 more minutes. Turn the heat to low. Add the remaining miso mixture to the pan with a splash of water and simmer 2-4 minutes.
Assemble each plate with the wilted spinach, broiled cod, and braised shiitakes with miso sauce. Garnish with scallions and fresh cilantro.