Soy Ginger Seared Miso Cod

This soy ginger seared miso cod is a delicious and easy way to cook fish. The miso paste adds a savory and umami flavor to the cod, while the ginger and garlic add a touch of spice and complexity. The coconut aminos add a bit of sweetness and depth of flavor, and the avocado oil helps to keep the fish moist and flaky. This dish is perfect for a weeknight meal or a special occasion. Serve it with rice and your favorite vegetables.

Miso cod is a classic Japanese dish that is typically made with black cod. However, cod is a more affordable and sustainable option, and it works just as well in this recipe. The key to making great miso cod is to use a good quality miso paste. I recommend using a white or yellow miso paste, as they have a milder flavor than red miso paste. You can also adjust the amount of miso paste to taste. If you like a stronger miso flavor, add more paste. If you prefer a milder flavor, add less paste.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 4 cod fillets
• 3 tbsp miso paste
• 2 tbsp coconut aminos
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp avocado oil
• Salt and pepper to taste
• Sesame seeds for garnish
• Sliced green onions for garnish

Instructions

1. In a small bowl, whisk together miso paste, coconut aminos, ginger, and garlic.
2. Season the cod fillets with salt and pepper on both sides.
3. Spread the miso mixture evenly over the fillets, coating them well.
4. Heat avocado oil in a skillet over medium-high heat.
5. Add the cod fillets to the skillet and sear for 3-4 minutes on each side, or until cooked through.
6. Remove from heat and let rest for a few minutes.
7. Garnish with sesame seeds and sliced green onions before serving.

Why It Works

• The miso paste adds a savory and umami flavor to the cod.
• The ginger and garlic add a touch of spice and complexity.
• The coconut aminos add a bit of sweetness and depth of flavor.
• The avocado oil helps to keep the fish moist and flaky.