Sautéed White Fish (Cod) with Miso Sauce
Sautéed White Fish (Cod) with Miso Sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sautéed white fish (cod) with miso sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

SAUTEED MISO FISH Miso & Saucy This Miso & Easy sauce with a touch of cinnamon is perfect for bringing out the delicate and rich flavors of black cod. I got tired of pan frying white meat, so I wanted to try something different. The amount of salt in miso depends on the kind you have, so make sure to taste the sauce and adjust as necessary.

Sautéed White Fish (Cod) with Miso Sauce is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Sautéed White Fish (Cod) with Miso Sauce is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have sautéed white fish (cod) with miso sauce using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sautéed White Fish (Cod) with Miso Sauce:
  1. Make ready 2 fillets Cod (or other white fish)
  2. Prepare 1 Salt and pepper
  3. Prepare 1 tbsp Vegetable oil
  4. Make ready 10 grams Butter
  5. Take 1/2 tbsp ☆ White miso
  6. Make ready 2 tbsp ☆ Milk
  7. Make ready 50 ml ☆ Fresh cream (or 50 ml milk + 5 g butter)
  8. Get 1 Salt and pepper
  9. Get 1 Fresh parsley

The Miso Sauce is usually the dipping sauce paired with the dish Pesang Isda. Miso or misu is fermented, salted bean curd more commonly used in Chinese and Japanese cuisines. You will need equal parts: Miso paste - These come in varying colors, red, white and yellow, that range in saltiness and sweetness. Use the one you have on hand.

Instructions to make Sautéed White Fish (Cod) with Miso Sauce:
  1. Season both sides of the fish with salt and pepper.
  2. Combine all ☆ ingredients.
  3. Heat some vegetable oil and butter in a frying pan. Sautée the fish with its skin facing down. Turn it over when brown, and cook both sides thoroughly.
  4. Remove fish when cooked well, and wipe away any excess oil that remains in the frying pan.
  5. Boil mixture from Step 2 in the frying pan. Adjust taste with salt and pepper, and turn the heat off.
  6. Pour the sauce into a serving dish. Place fish in the sauce, and sprinkle some parsley to finish.
  7. "nozomi0624-san" made a Japanese-style variation with shiso leaves and turnips.
  8. "Ikemai-san" cooked spaghetti with the remaining sauce.

Soy sauce - Tamari or gluten free soy sauce would work just as well too.; Olive oil - Regular or virgin olive oil will do. Extra virgin olive oil is best saved for raw applications. Instructions: Mix white miso, mirin, sake, sugar and soy sauce. Remove the fillets and dab or wipe off the excess marinade. Cook the fish over high heat.

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