Miso and Sake seem to be made for each other. Although not as a cocktail, but as two lush ingredients that pair sublimely together in this Miso Sake Glazed Cod.
I’ve been preparing this glaze for years and because it was so popular among blog readers, as well as my family, I added it to the menu of one of my culinary classes. Today this glaze continues to garner all sorts of food love.
I completely fell in love with the Moonstone Coconut Lemongrass Nigori Sake I sipped at a sake tasting tour last month. I was in Forest Grove, Oregon, just outside Portland, attending the Pacific Northwest Food Blogger Conference with some of the most amazing food bloggers. We were treated to the loveliest and most interesting sake tour at SakeOne in Forest Grove. I don’t think I’ve ever tasted so much exquisite sake in one evening – every sip was divine.
The coconut lemongrass Nigori sake is roughly filtered which gives it a cloudy appearance – the result of leaving sediment in the sake. This sake is lovely for sipping chilled or for using in this Miso Sake Glazed Cod recipe. I’m also thinking a coconut and lemongrass sakétini is in my future.
Among the incredible sake tour, we dined on luscious food and cocktails from the talented chefs, mixologists and kitchen staff at McMenamins Grand Lodge Hotel and at the most glorious Korean fusion restaurant in Forest Grove called Bites Restaurant. I’m not kidding when I tell you that I wanted to lick my plate after eating almost all the chicken wings on the table. And I’m not typically a chicken wings kind of gal. Along with delicious food, excellent class sessions, information and brainstorming, I met the most wonderful group of women.
I don’t think I could ever say enough kind things about these ladies. Intelligent, savvy, thoughtful, impressive, funny as heck and now my forever friends. It was such a lovely few days connecting with like minds and loads of girl power. Each blogger brought something unique to the table and I want to introduce you to this impressive group of food bloggers.
Alyssa from Everyday Maven is a total rock star and I’m proud to say we’ve been friends for several years. I first met Alyssa in 2012 at another food blog conference in Seattle, when I lived in Washington state. I’ve adored her since the beginning. Alyssa was one of the co-hosts and coordinators of the Pacific Northwest Food Blog Conference this year, along with the very talented Carolyn of All Day I Dream About Food. Honestly, every time I browse Carolyn’s blog I always end up dreaming about her food… all day long. Big thanks to these two ladies for coordinating the event!
Along with Alyssa and Carolyn, talented food bloggers, Meghan from Fox and Briar, Dara from Cookin Canuck, Fabiola (I love to say her name!) from Not Just Baked, Deseree from Life’s Ambrosia, Samantha from The Little Ferraro Kitchen, Dani from The Adventure Bite, Taylor from Food, Faith, Fitness and Heather from Farmgirl Gourmet and the brilliant mind behind the divine Spiceologist Spices line also attended.
I want to thank our local sponsors Organic Valley, Bob’s Red Mill, New Season’s Market, Mary’s Harvest and Pacific Foods for their gift of quality and delicious fresh food and food products that fueled our mornings and afternoons. Also a huge thanks to Tualitin Valley Travel and the Washington County Visitors Association, San Juan Islands Travel and Jcoco Chocolates for all the delicious treats and leather-bound notebook in our blogger swag bags. Not only did I enjoy the treats, but my family did as well.
Enjoy this fun and delightful recipe and let me know how you like it!
Delicious Wishes and Loads of Love,
- 1 1/2 lbs cod, cut into four pieces (true cod, black cod, halibut or any other firm white fish)
- 1/3 cup white miso paste
- 1-2 tablespoons dark brown sugar (start with 1 tblsp and add more to taste)
- ¼-1/3 cup sake (add more to thin the sauce if you like) Use a good quality sake. I used Moonstone's Coconut Lemongrass Nigori Sake from SakeOne in Forest Grove, Oregon
- 2 teaspoons fresh minced ginger
- 1 clove garlic, minced
- ½ teaspoon Thai Kitchen Chili paste
- Fresh ground black pepper
- Sliced green onion (garnish optional)
- Serve with Jasmine rice or brown rice and steamed broccolini
Heat the oven to 350F.
In a food processor or blender add the miso, brown sugar, sake, ginger, garlic and Thai chili paste. Process until it's a smooth, somewhat thick sauce.
Place the fish in a buttered or oiled baking dish and season lightly with cracked black pepper. Spread the miso sake glaze over the top of each piece of fish and then place the baking dish in the oven and bake for about 10-12 minutes. However, the rule of thumb for baking fish is to bake it for 10 minutes for every inch of thickness. So if it's a thicker piece of fish you'll bake longer and if it's a thinner piece of fish you'll bake a shorter amount of time.
When the fish is done, transfer to plates or a platter and garnish with sliced green onions and serve with white or brown rice.
This Miso Sake Glaze is lovely over grilled or pan seared scallops as well.