Cranberry-miso cod with nut topping
A dish that combines the best of East and West, pairing the savoury richness of tender, miso-marinated cod baked to perfection with a tart cranberry sauce and crunchy roasted nuts. You won't want to miso-out on this mouthwatering taste experience!
Preparation
Step 1
300 g cod loin – 80 ml sake – 30 g light miso paste – 10 g brown sugar
Clean the cod loins, mix the ingredients for the marinade and marinate the fish for 2 hours, or at least 30 minutes if you don't have time. Bake the marinated fish at 180 °C for 10-15 minutes.
Step 2
20 g cashew nuts – 20 g macadamia nuts – 20 g pistachios
Roast the nuts in a pan for 5 minutes and then crush them.
Step 3
50 g cranberries – 120 ml plum wine – 50 ml Kikkoman Naturally Brewed Soy Sauce – 30 g honey – 1 pinch of cinnamon – 1 pinch of cardamom
Mix the ingredients for the sauce in a pan and heat for 10 minutes.
Pour the warm sauce onto a plate, cover with the miso cod and decorate with nuts.
Tip:
Any other meaty fish can be used instead of cod. Serve with a salad or rice of your choice.
Recipe-ID: 1361
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300 g cod loin – 80 ml sake – 30 g light miso paste – 10 g brown sugar
Clean the cod loins, mix the ingredients for the marinade and marinate the fish for 2 hours, or at least 30 minutes if you don't have time. Bake the marinated fish at 180 °C for 10-15 minutes.
20 g cashew nuts – 20 g macadamia nuts – 20 g pistachios
Roast the nuts in a pan for 5 minutes and then crush them.
50 g cranberries – 120 ml plum wine – 50 ml Kikkoman Naturally Brewed Soy Sauce – 30 g honey – 1 pinch of cinnamon – 1 pinch of cardamom
Mix the ingredients for the sauce in a pan and heat for 10 minutes.
Pour the warm sauce onto a plate, cover with the miso cod and decorate with nuts.
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