COD SATAY WITH ASPARAGUS

Cod Satay with Asparagus image

Yield Makes 2 servings

Number Of Ingredients 7

1 cup sake
1 cup mirin
1 cup sugar
1 cup miso
1/2 cup chopped ginger
1/2 cup minced garlic
2 pieces cod (2 oz each, about 3 x 3/4 inches) 4 jumbo stalks asparagus (4 inches), peeled 1 tbsp olive oil 1 tbsp minced chives

Steps:

Combine marinade ingredients. Reserve 2 tbsp and marinate cod in the rest (covered, refrigerated) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt and pepper. Heat a sauté pan (no oil) over high heat, about 7 minutes. Sauté asparagus on all sides; arrange on a plate. Top with cod, drizzle with reserved marinade and garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until reduced by half and syrupy.)