White miso, sake and Japanese 7 Spice, also known as Shichimi Togarashi, create a classic marinade for flaky cod. Miso is also blended into creamy butter for a savory squash puree and stir-fried bok choy.
For the Cod, mix miso, mirin, oil, sake, sugar, Spice Blend and soy sauce in small bowl until well blended. Place fish in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour.
Meanwhile, for the Miso Butter, mix all ingredients in small bowl until well blended. Set aside.
For the Butternut Squash, place butternut squash and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender. Drain well. Place butternut squash, Miso Butter, orange peel and sea salt in food processor; cover. Process until smooth. Or mash with potato masher until smooth. Keep warm.
Remove cod from marinade and place on broiler pan. Discard any remaining marinade. Broil 2 to 3 inches from heat for 12 minutes or until fish flakes easily with a fork. Do not turn fish.
For the Bok Choy, melt Miso Butter with garlic powder and sea salt in large skillet on medium heat. Add bok choy and bell pepper; stir-fry 2 to 3 minutes or until tender-crisp. To serve, divide squash puree and stir-fried vegetables among each of 6 plates. Top each with a cod fillet. Sprinkle with additional Spice Blend, if desired.
Click here for Japanese 7 Spice Blend (Shichimi Togarashi) recipe.
• White miso is a paste of soybeans fermented with rice and salt. A staple of Japanese cuisine, it provides rich flavor to a wide range of recipes, including soups, sauces, dressings and marinades. It may be found in the refrigerated produce section of some supermarkets or in Asian grocery stores.
• Sake, a Japanese rice wine, is available wherever fine wines are sold. Mirin, a Japanese sweet rice wine used in cooking, is similar to sake but with a lower alcohol content and a higher sugar content. It may be found in the Asian aisle of some supermarkets or in Asian grocery stores.