Steamed Miso Cod
his tender and flakey fish is steamed in a coconut miso broth, topped with herbaceous Thai basil with an added kick of heat.
Servings 5 people
Ingredients
- 2 1/2 lbs cod or another firm white fish, cut in 6-7 oz pieces
- 1 large yellow or white onion cut in half then sliced
- 10 cloves garlic sliced
- 2 tbsp olive oil
- 3 tbsp miso paste
- 1 cup coconut milk full fat
- 1/4 cup thai basil chopped
- 2-5 Thai chilis (birds eye chilis) sliced
- 1/2 lime optional
Instructions
- Place the cut fish, sliced garlic, and sliced onions in a large bowl. Coat with 2 tbsp of olive oil, and a heavy pinch of salt, approx 1/2 tsp. Toss to coat.
- Line the pot or pan with 2 layers of parchment and lay the onions, garlic, and fish in the pan, making sure you are putting a good amount of the onions under the fish.
- In a separate bowl add the miso paste and coconut milk. Pop it in the microwave for just a few seconds until the coconut milk goes from a solid to a liquid, the mixture should not be hot. Vigorously mix to incorporate the miso. Pour miso coconut milk over the fish.
- Add cut Thai basil, and chilis and cover.
- Place the pot on the stove on low-medium heat and cook for 15-20 minutes until fish is cooked through and flakey. Optional squeeze 1/2 lime over the dish to cutinto the sweetness and round out the flavor. Serve over rice with broth.