Lompat ke konten Lompat ke sidebar Lompat ke footer
Beranda / ★★★★★ 653 Reviews: THE BEST EVER #Recipes >> Miso Coated Dark Cod on Child Bok Choy and Shiitake Mushrooms

★★★★★ 653 Reviews: THE BEST EVER #Recipes >> Miso Coated Dark Cod on Child Bok Choy and Shiitake Mushrooms





★★★★★ 653 Reviews: THE BEST EVER #Recipes >> Miso Coated Dark Cod on Child Bok Choy and Shiitake Mushrooms 
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)

Fixings :

 For the miso coated dark cod : 

  • 1/3 container white miso (sans gluten for without gluten) 
  • 1/3 container purpose 
  • 1/3 container mirin 
  • 1/4 container darker sugar 
  • 4 (6 ounce) dark cod filets or chilean ocean bass, salmon, and so on 


 For the child bok choy and shiitake mushrooms : 

  • 1 tablespoon oil 
  • 1 pound child bok choy, cut 1/4 inch thick 
  • 8 ounces shiitake mushrooms, stemmed and cut 
  • 2 cloves garlic, cleaved 
  • 1/4 container dashi or juices or water 
  • 1 teaspoon soy sauce or tamari for without gluten) 
  • 1 teaspoon toasted sesame oil 

Directions :

 For the miso coated dark cod : 

  1. Blend the miso, purpose, mirin, and sugar, heat in a sauce skillet over medium warmth until the sugar has liquefied and the miso has blended in easily, around 5 minutes, before giving it a chance to cool. 
  2. Marinate the fish in 2/3 of the marinade in a fixed holder in the cooler for 30 minutes to medium-term or ideally for 2-3 days. 
  3. Spot the fish on a lubed heating sheet and prepare in a preheated 400F/200C stove until the fish just begins to chip, around 8-10 minutes relying upon the thickness of the fish, turn the broiler up to cook and give it a chance to sear until profoundly brilliant dark colored to finish everything, around 2-3 minutes. 


 For the child bok choy and shiitake mushrooms : 

  1. Warmth the oil in a container over medium-high warmth include the bok choy stems and shiitake mushrooms, cook until delicate, around 2-3 minutes, include the garlic, saute until fragrant, around 30 seconds, include the bok choy leaves, dashi and soy sauce and stew until the leaves have withered, expel from warmth and blend in the sesame oil. 
  2. Serve the fish on a bed of the child bok choy and shiitake mushrooms sprinkled with the rest of the marinade and alternatively embellished with green onions or potentially sesame seeds.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck...


CLICK ==> Original recipe here -->  
https://www.closetcooking.com/miso-glazed-black-cod/