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YOUR RECIPE FOR CONVECTION COOKING!

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Broiled Cod with Miso Soy Glaze

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Traditional Broil Mode

As you become comfortable with the various tools your appliances feature you can put them to work for you to make meal preparation much easier. I like to see myself as the conductor effortlessly orchestrating the cooking by making good use of the tools at hand. All it takes is a little planning.


For example with this meal I am using the Broil mode in the Convection oven; if you use a steam oven, use the combi steam mode (convection and steam). Both ovens heat quickly when using these modes and the cooking time is approximately the same. You could also begin by steaming some rice in the Combi Steam oven and even add in additional vegetables. Considering that the fish and vegetables cook quickly, the sauce takes about 25 minutes to reduce so begin by making the sauce and reheat before serving.


Convection-broil Cod with miso soy glaze.

Ingredients


Sauce


½ cup mirin

¼ cup dry sake

1 tbsp slivered fresh ginger

2 tbsp water

2 tbsp yellow miso paste

2 tbsp sugar


Wild Cod


1 ½ - 2lbs wild cod fillets

1 tsp sesame oil

1 tsp tamari or soy sauce


Garnish Steamed Napa Cabbage


½ head Napa cabbage, core removed, cut into thin strips

1 tsp slivered ginger

2 tbsp tamari or soy sauce

1 tsp sesame oil


Garnish


3 green onions, trimmed and thinly sliced on the diagonal

2 tbsps. yellow or red pepper, thinly sliced

1 tbsp freshly chopped cilantro leaves

Combine and sprinkle over the cabbage before serving.


Preparation



Combine the mirin, sake and ginger in a small heavy saucepan and cook at a gentle simmer over medium low heat for 5 minutes. Combine the water, miso and sugar, stir into the sauce and continue cooking over low heat for about 25 minutes until reduced to about ⅔ of a cup. Keep the sauce warm or reheat if necessary and spread over the broiled fish before serving.


Wild Cod Preparation


Arrange the oven racks so that one rack is close to the top heating element. Heat the oven in the Broil mode 450 degrees.


Line a rimmed baking sheet with foil, shiny side down and place the fish on the baking sheet. Combine the sesame oil and tamari or soy sauce and spread evenly over the fish.  


Cook the fish for approximately 5 minutes until it begins to flake, remove from the oven and top with the prepared miso sauce.


Steamed Napa Cabbage


Heat the Combi Steam Oven in the Steam mode 212 degrees. Combine all the ingredients in the large solid pan and steam for 6 - 7 minutes until the cabbage has softened.


Serves 4



Miso Glazed Cod with Steamed Cabbaje
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