Rory Makes Miso Glazed Cod: Part 1

Miso Glazed Cod served over wilted Bok Choy and a bed of Mushrooms

4 5 oz Cod filets
1 tablespoon Miso paste
1/4 cup soy sauce
1/2 teaspoon Garlic
1/2 teaspoon Ginger
1 teaspoon Sesame oil
2 teaspoon rice wine vinegar
1 tablespoon Hoisin sauce
1 teaspoon maple syrup
1/4 sake
1/4 plum wine
In a large bowl whisk together all ingredients. Place Cod filet in marinade let sit at least 30 minutes over night is best.
Pre Heat Broiler
Once ready to cook, Lightly oil saute pan and heat to medium High temp. Place fish in hot pan and let fish cook for about 3 minutes flip filets over and finish under broiler... Becareful not to burn fish, if filets are getting to brown turn the oven tempature down.
 
Wilted Bok Choy
1 teaspoon Sesame oil
1 tables spoon garlic
1 teaspoon Ginger
1/3 cup soy sauce
1 table spoon Hoisin
In a large Pan heat oil to medium Tempature. add Garlic and ginger and Hoisin saute for a minute add Bokchoy and soy sauce cover and let wilt. If you are using the leafy greener part of the Cabbage it will only take about 8 minutes. If you are using towards the base ... The whiter crispier part of the cabbage this will take 20 minutes.

Use any of your favorite mushrooms
1/2 Pound Enoki Mushrooms
1/2 pound shitake mushrooms
in a medium pan add a little Sesame oil heat Garlic and ginger at Medium temp. Add mushrooms cook about 7 to 10 minutes season with sea salt and white pepper