Asian Style Cod and Carrot and Parsnip Kinpira

A quote worthy of mentioning again: 

“I’ve never really wanted to go to Japan. Simply because I don’t like eating fish. And I know that’s very popular out there in Africa.” 

Britney Spears

A simple miso glazed cod and a perky dish of parsnip and carrots (snuck in a zucchini for a little green veggie).  Julienne the veggies and it is just a matter of a quick saute before serving.   The sauce:

1 Tbsp. soy sauce
1 1/2 Tbsp. mirin (Japanese cooking wine)
1 tsp. agave syrup (The Mirin was sweet enough that I skipped the agave)
1/2 tsp. sesame oil
Splash of Sake to deglaze veggies
Saute/stir-fry carrots, parsnip, and zucchini in a couple of teaspoons or so of canola oil turning for several minutes (I like tender crisp so 4 minutes was enough) add a splashes of sake and allow to cook down then toss in the sauce, stir to coat, cook for 1-2 minutes according to how soft you want the veggies.

A piece of cod brushed with a little miso glaze, broiled, and a spiced ginger butter sweet potato, not necessarily Asian, but worked for me for dinner.

Basic measurements for the miso glaze to be brushed on the fillets and marinated for at least one hour.  Heat oven proof pan and sear the cod fillets and place under broiler for 3-4 minutes or until fish is flaky, watch carefully.

  • 1/3 cup low-sodium blond or white miso
  • 1/4 cup dark brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons mirin (Japanese cooking wine)
  • 4-6 fish fillets

A roasted sweet potato was a perfect side simply adorned with a little spiced ginger preserves blended into some butter.

Great dinner!