food 4 tots

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

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26 Comments

  1. Piggy says:

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

  2. Pearl says:

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

  3. Bits of Life 'n' Taste says:

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

  4. Selba says:

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

  5. Dora says:

    Simple, delicious and healthy food!

  6. joanh says:

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

  7. Chris says:

    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!

  8. Chris says:

    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.

  9. tigerfish says:

    Easy tasty cod fish :)

  10. Food For Tots says:

    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!!!

  11. Sophie says:

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

  12. Pam says:

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

  13. Tastes of Home says:

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

  14. mycookinghut says:

    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!

  15. gaga says:

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

  16. foodphotoblog.com says:

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

  17. Food For Tots says:

    Hi Everyone,
    Tks for your kind comments and compliments!

  18. Penang Tua Pui says:

    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

  19. Food For Tots says:

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

  20. KY says:

    Hi, I cooked this tonight, the taste was good but the miso marinade burned. Think it was due to the sugar.

    • food-4tots says:

      KY: Thanks for your kind feedback. Yeah, both sugar and mirin may cause the burn. Try to scrape off the excess miso marinade as much as you can before pan-frying the cod fish. If the cod fish slice is too thick, the miso will get burn first. Another thing to note is to monitor the heat. Hope it helps. ;)

  21. [...] Miso Cod Adapted from food-4-tots – Serves 4 as a side [...]

  22. Droplet81 says:

    I am very new to cooking and I love the way you simplify the steps. I tried cooking this dish and I was pleasantly surprised by how easy it is to cook this dish and how delicious it is. Thank you for sharing this recipe!

  23. Anpanman says:

    Hi there,

    I do not have mirin. Can I substitute it with something else like chinese rice wine or hua diao wine?

    Thanks!

    • food-4tots says:

      Anpanman: I haven’t tried this substitution before but the taste was different. Mirin is actually made up of sake (Japanese wine) and sugar. You can still give it a try. ;)

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