Miso Ginger Cod with Sweet Potato Mash

miso ginger cod with sweet potato mash

miso hungry

Ingredients:

• 2 pieces cod (fresh or frozen & thawed)

• 2 tablespoons unsalted butter, for cooking

Marinade:

• 2 tablespoons shoyu

• 2 tablespoons rice vinegar

• 1/2 lime, juiced

• 1 knob of ginger, peeled and grated

• 1 heaping tablespoon white miso paste

• Dash of red pepper flakes

Deglaze:

• 2 tablespoons shoyu

• 2 tablespoons rice vinegar

• 1-2 teaspoons brown sugar

Sides:

• 1 large or 2 small sweet potatoes, sliced in half lengthwise

• 1 tablespoon extra virgin olive oil (EVOO)

• 1 tablespoon unsalted butter

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 teaspoon paprika

• 1/4 teaspoon garlic salt

Preparation:

• Add the marinade ingredients to a bowl and mix until smooth and combined.

• Pour the marinade onto the fish and rub all over evenly. (you can keep the fish in a sealed dish or a ziplock bag)

• Allow the fish to marinate in the fridge for 1-2 hours.

• Once the fish is close to done marinating, fill a saucepan with water, and add the sweet potatoes.

• Bring the potatoes to a boil, cook over medium heat until the sweet potatoes are soft. 

• Drain the potatoes and mash with the EVOO, butter, and seasonings to taste. (we left the skins on but you can also remove if preferred)

• In a large pan over medium heat, add the butter to coat evenly.

• Place the fish in the pan and pour over remaining marinade.

• Cook for a few minutes on each side until golden and cooked through (this will go fast!)

• Remove the fish and deglaze the pan with the shoyu, rice vinegar, and brown sugar.

• Serve the fish over the sweet potato mash and drizzle with the pan sauce.

• Enjoy!