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Miso-Mayo Cod steaks.

Updated: Sep 29, 2021

Baked Atlantic cod steak with a miso mayonnaise sauce served on a bed of salad and baby tomatoes by kurumicooks delicious easy to make healthy Japanese Asian and Fusion cooking for your kitchen

Are you in the mood for a dose of healthy Japanese cooking? This recipe features cod steak baked with a topping of miso-mayo sauce. I'm a big fan of Atlantic cod - the flesh is softer than the pacific variety and the fish themselves tend to be bigger meaning its easier to get nicely sized steaks (or large fillets, if you will). Atlantic cod is also a little sweeter so it makes a great combination with the rich savoury flavours of the miso-mayo topping. Even better, this dish is ready in 30 mins - (miso mayo sauce can be made in 1 minute!) - serve on a bed of steamed vegetables and you've got a really tasty and substantial lunch or dinner brimming with good, healthy things.

If you want to give this a go, you can find the written recipe just below and for the Youtube tutorial click Miso Mayo Cod Steaks or scroll to the bottom of the page.


Happy cooking! Kurumi XXXX.


If you'd like to try another Japanese fish recipe, why not browse my Pan fried Cod in Yuzu recipe.

 

Miso Mayo Cod Steaks

ingredients:


(makes 2 servings)


400g cod steaks

4 tbsp “kewpie” mayonnaise*

2 tbsp miso


140g broccoli spears

80g sugar snap peas

1/2 salt

8 baby tomatoes

1 tbsp finely chopped spring onion for garnishing

an ovenproof dish


*kewpie is a japanese mayonnaise brand - if you can’t find it, just use standard mayonnaise

 

how to:


to make the miso-mayo dressing, mix the mayonnaise and miso together well in a bowl


put the cod in an oven proof dish and dress the top of the cod steaks with miso-mayo


heat your oven to 200 C (fan) and bake the cod for 15-20 mins


blanch the sugar snaps & broccoli for 2 mins in salted boiling water, then drain


your miso mayo cod steaks are ready: lay on a bed of broccoli & sugar snaps on each plate. top with a baked miso-mayo cod steak and garnish with the tomatoes & chopped spring onion


serve with a bowl of steam rice

 



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