KOREAN MISO AND HONEY GLAZED COD

Korean Miso and Honey Glazed Cod image

Provided by @MakeItYours

Number Of Ingredients 14

1 1/2 pounds fresh cod (or thawed, previously frozen cod) *See notes
2 tablespoons mild honey
1 1/2 tablespoons rice vinegar
1 tablespoon gochujang **See notes
1 tablespoon white miso paste
1 teaspoon soy sauce
2 garlic cloves, peeled and minced or pressed through a garlic press
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
Optional: Beech mushrooms, separated from their base, tossed in 1 teaspoon canola or peanut oil and a pinch of salt ***See notes
hot cooked rice
steamed broccoli
toasted sesame seeds
thinly sliced green onions

Steps:

Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.