#Japanese Java Cod Recipes

Japanese mirin baked cod | This marinade is hands down one of my favourite ways to enjoy fish. It only takes 4 ingredients and will taste like something straight out of a Japanese restaurant. Please try it with some yuzu kosho, it’s so so good. Using kitchen tools from @wearegoodmaison Marinade: 1 tbsp mirin 1 tbsp Japanese soy sauce 1 tsp shiro dashi 1 tbsp sugar Bake fan mode (convection) 180°C, 15 mins. Remove bok choy from baking tray. Switch to broiler/grill mode 200°C for 5-7min #bakedfish #codfish #fishrecipes #japanesecookjng #japanesecuisine #sghomecooking #sghomeblogger #sgfoodie #sghome #sgfood

🐟 Garlic Butter Cod Strips with Sweet Chili Lime Sauce 🍋 | Protein: 32g Flaky, tender, and bursting with flavor — these Garlic Butter Cod Strips with Sweet Chili Lime Sauce are pure perfection! The buttery, garlicky base pairs beautifully with the zesty-sweet glaze for a restaurant-worthy meal that’s light, healthy, and full of protein. 🌶️✨ 📝 Ingredients: ✦ 4 cod fillets (about 6 oz each) ✦ 2 tbsp butter ✦ 2 cloves garlic (minced) ✦ 1 tbsp olive oil ✦ ½ tsp paprika ✦ ½ tsp black pepper ✦ ¼ tsp salt ✦ 1 tbsp lime juice ✦ 2 tbsp sweet chili sauce ✦ 1 tsp soy sauce ✦ 1 tsp honey (optional for extra glaze) ✦ 1 tbsp chopped parsley (for garnish) 👩‍🍳 Instructions: 1️⃣ - Pat cod fillets dry and season with salt, pepper, and paprika. 2️⃣ - In a skillet, heat butter and olive oil over medium heat. Add garlic and sauté until fragrant (about 30 seconds). 3️⃣ - Add the cod fillets and cook for 3–4 minutes per side, until golden and flaky. Remove and set aside. 4️⃣ - In the same skillet, whisk together lime juice, sweet chili sauce, soy sauce, and honey. Simmer for 1–2 minutes until slightly thickened. 5️⃣ - Return cod to the pan and spoon the glaze over the top until well coated. 6️⃣ - Garnish with fresh parsley and a squeeze of lime before serving. 🍋 ✅ Macros Summary: ✯ Protein: 32g ✯ Carbs: 8g ✯ Fat: 9g ✯ Calories: 290 kcal ✯ Time: 20 minutes ✯ Serving: 1 cod fillet #️⃣ #HealthyDinner #SeafoodLovers #GarlicButterFish #HighProteinMeal #ChiliLimeCod

Miso marinated cod, jasmine rice, and smashed cucumber Asian Salad 🐟 Cud Cooks x @alaskaseafooduk AD Here is a delicious summer recipe; miso marinated cod served with jasmine rice and everyone’s favourite Asian cucumber salad. It’s healthy, full of protein, and comes together really quickly - the perfect summer dinner party dish. I’ve made this with the Miso Marinated Black Cod from @alaskaseafooduk . It’s wild caught in Alaska, full of goodness, and comes pre-marinated in a delicious authentic Japanese miso sauce. Super easy to cook and takes a lot of the effort out. Full recipe below! 1. Smash 2 cucumbers with something heavy like a rolling pin. Chop these diagonally and place in a bowl with a generous pinch of fine salt. Mix and set aside for a minimum of 10 minutes to draw out the excess moisture 2. Start the cooking of your jasmine rice according to packet instructions 3. Put some oil in an oven-proof frying pan or skillet on a medium heat. Once hot, caramelise the Miso Marinated Black Cod from @alaskaseafooduk flesh side down for 1-2 minutes. Turn, and transfer the pan to a preheated 200C oven for c. 15 minutes 3. Whilst the fish is cooking, finish the salad. Drain the excess moisture from the cucumber, and finely slice 2 spring onions, 2 red chillies, and a small bunch of coriander stalks 4. In a bowl, add the cucumber, spring onions, red chillies, coriander, 4 finely diced garlic cloves, 2 tsp sugar, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp crispy chilli oil, and toasted sesame seeds. Mix well. Right before serving, add coriander leaves 5. Remove the fish from the oven, and plate on top of the rice. Serve the salad on the side. Serve with a wedge of lime. #food #cooking #recipe #fish #seafood #cod #healthy #summer #recipe #instafood #homemade #dinner #ideas

NOBU’s MISO BLACK COD | 🐟 this is one of the most buttery, moist and flakiest piece of fish I have ever had. I can definitely see what the HYPE is about. It’s quite literally mouthwatering & delicious 🍣✨ Make sure you check out @foodmymuse this is her recipe. Her content is 😍 and her recipes look absolutely delectable. Miso Black Cod 3-6 pieces Sablefish ¼ cup mirin ¼ cup sake 1/3 cup miso paste 1/3 cup coarse cane sugar Boil Mirin and Sake for 3 minutes. Add in sugar and miso, mix in well, do not let boil. Low simmer for 2 mins. Remove from heat and let cool completely. Cover the fish in miso sauce, using a glass or ceramic dish, cover tightly with plastic wrap and marinate for 18-24hours (depending on thickness of fish). Pat the fish dry and BROIL on HIGH 7-8 mins

🔥Steamed cod like this tastes the best! yum～ #steam#codfish#healthy#recipe#mealprep

If you’re ever stuck for ideas on how to serve fish for a quick and easy dinner, this recipe is a no-brainer. Hope you love it! Chris xx GARLIC BUTTER COD | Serves 4 INGREDIENTS ➡️COD: 4x 120-150g/4-5oz boneless skinless Cod Fillets 35g / 1/4 cup Plain Flour 1 tsp EACH: Salt, Garlic Powder 1/2 tsp Black Pepper 1 tbsp Olive Oil
1 tbsp / 15g Unsalted Butter ➡️SAUCE: 2 cloves of Garlic, finely diced 120ml / 1/2 cup Vegetable Stock 5 tbsp / 75g Unsalted Butter, diced into chunks 1 tbsp finely diced Fresh Parsley 1 Lemon, divided into 4 to serve (don’t skip this!) METHOD 1️⃣In a large shallow dish combine the flour, salt & pepper. Use kitchen roll to gently pat the cod dry & remove excess moisture. Take a piece of cod, coat it in the seasoned flour then give a shake/pat then place to one side. Repeat with the remaining fillets.
2️⃣Heat 1 tbsp oil and butter in a large non-stick pan over medium-high heat. Place in the cod and fry for 2-3 mins each side, or until light golden on the outside & just about opaque through the centre.* Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
3️⃣Remove the cod & place it on a plate to one side, then lower the heat to medium. Add the garlic & fry for 30 secs or so (careful it doesn’t burn) then pour in the stock. Swiftly stir in the butter until it melts and turns the stock cloudy, then add the parsley. 4️⃣Simmer & stir fairly frequently for a few minutes until the sauce begins to thicken. Season to taste then stir in the resting juices from the cod. Turn the heat to low, add the cod & baste in the sauce to warm it through and finish cooking it through if needed. The excess flour from the cod will slightly thicken the sauce further. Serve with a squeeze of lemon juice and enjoy! *It’s best to time it with your eyes. You’ll want it very slightly underdone because it’ll carry on cooking slightly as it rests and when it’s added back into the pan. The end result should leave the cod opaque through the centre with the flesh nice and flaky. It can overcook quite quickly so just be vigilant.

Baked Cod with Parmesan Cream Sauce 🐟🧀✨ Protein: 30 g Tender, flaky cod baked to perfection and smothered in a rich, savory parmesan cream sauce—silky, comforting, and bursting with buttery garlic flavor! 📝 Ingredients: ✦ 2 cod fillets ✦ 1 tbsp olive oil ✦ 1/2 tsp paprika ✦ 1/2 tsp garlic powder ✦ Salt & pepper to taste ✦ 1 tbsp fresh parsley (chopped) Parmesan Cream Sauce: ✦ 1 tbsp butter ✦ 1 cup heavy cream ✦ 1/2 cup grated parmesan ✦ 1 clove garlic (minced) ✦ 1/2 tsp lemon juice ✦ Pinch of chili flakes (optional) 👩‍🍳 Instructions: 1️⃣- Preheat oven to 400°F (200°C). Season cod with paprika, garlic powder, salt, and pepper. 2️⃣- Drizzle with olive oil and bake 12–15 minutes until flaky and tender. 3️⃣- In a skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream and bring to a gentle simmer. 4️⃣- Stir in parmesan, lemon juice, and chili flakes. Simmer until thick and creamy. 5️⃣- Pour the parmesan sauce over the baked cod and garnish with parsley. 6️⃣- Serve with rice, mashed potatoes, or roasted veggies. ✅ Macros Summary: ✯ Protein: 30 g ✯ Carbs: 3 g ✯ Fat: 18 g ✯ Calories: 280 ✯ Time: 20 minutes ⏱️ ✯ Serving: 1 🍽️ #CodRecipes #ParmesanCream #SeafoodDinner #HighProteinMeals #ComfortFood

How to cook the iconic Nobu-Style Miso Cod — a Japanese masterpiece. Marinated in a savory-sweet miso glaze, this dish transforms into a flavor-packed delight with a caramelized crust and a buttery, melt-in-your-mouth interior! Simple yet sophisticated, it pairs effortlessly with a bowl of fluffy white rice. A true testament to the art of Japanese cooking. #soshinsen #soshinsensg #nobumisocod #nobumiso #codfish #recipeoftheday

🐟🥥I originally shared this poached cod recipe over a year ago and it is still my most popular recipe by far! in case you (somehow) missed it, here it is again! it’s so simple and easy, but surprisingly full of flavor. ingredients 2 Cod fillets 1-2 tablespoon Olive Oil 1 can Unsweetened canned coconut milk 14 ounce can 4 cloves Garlic smashed 1 teaspoon Ginger grated 3 tbsps Fresh Dill finely chopped 1 Lemon half sliced, half for squeezing Chili Garlic Oil for garnish Instructions - Pat the cod fillets dry with a paper towel and season cod on both sides with kosher salt and black pepper. If there is skin on the fillets, you may wish to remove it before cooking. - In a medium sized pot or a small saucepan with tall enough sides, heat olive oil over medium heat. Add smashed garlic and grated ginger, sautéing until fragrant and slightly browned. - Add about 4 slices of lemon to the base of the pan on low heat, then place the cod filets on top of the lemons. - Pour in the coconut milk, add the fresh dill along with salt and pepper, and gently stir to combine the flavors. Bring the coconut milk to a gentle simmer. - Let the cod simmer in the coconut milk for 8-10 minutes or until the fish is opaque and easily flakes with a fork. The cooking time on this may vary based on thickness of the fish. Baste the cod loins with the coconut milk occasionally/as needed if it is not submerged. -Adjust the seasoning if needed. Squeeze a bit of fresh lemon juice from the remaining half of the lemon over the poached cod just before serving. - Serve the poached cod over a bed of rice or orzo, spooning some of the coconut milk poaching liquid on top until it is brothy and soup-like. Garnish with additional fresh dill and chili oil.

Miso Black Cod (Nobu Style)...this and crispy rice are my go to orders there… Ingredients: •1/4 cup mirin. •1/4 cup sake. •1/3 cup miso paste. •1/3 cup cane sugar. •2 lb black cod (deboned, cut into filets). Directions: 1.- Boil the mirin and sake for 3 min. 2.- Add in sugar and miso. Cook a couple min without boiling. Let it cool. 3.- Pour it all over your fish, cover it VERY tightly and marinate for 24-48 hrs in fridge. 4.- Broil it (I did 7 min) but every oven is different so keep an eye out. #blackcod #misoblackcod #seafood #nobu #makesmewhole #makeitdelicious #homecooking #tastemade #getinmybelly #foodforfoodies #foodstagram #inmykitchen #eatgoodfood #easyrecipes #fishrecipes

Miso Black Cod (Nobu Style)…COMMENT "RECIPE" for the full recipe link or scroll below to read it! This is one of my all time favorite recipes! Very easy to make for an event because it marinates for days! I also just made them as an appetizer for an event and they were a huge hit. Ingredients: •1/4 cup mirin. •1/4 cup sake. •1/3 cup white miso paste. •1/3 cup cane sugar. •2 lb black cod (deboned, cut into filets). Directions: 1. Boil the mirin and sake for 3 min. Let it reduce by about 1/2 2. Add in sugar and miso. Cook a couple min without boiling. Let it cool. 3. Pour it all over your fish, cover it VERY tightly and marinate for 24-48 hrs in fridge. 4. Broil it (I did 7-9 min) but every oven is different so keep an eye out. #blackcod #misoblackcod #seafood #nobu #makesmewhole #makeitdelicious #homecooking #tastemade #getinmybelly #foodforfoodies #foodstagram #inmykitchen #eatgoodfood #easyrecipes #fishrecipes

Another recipe ticked off my cooking list and I’m so happy that I finally got to cook this easy Miso Cod recipe in the famous Nobu-style cos it turned out so so well and delicious! This is easily one of the best fish recipes I’ve ever attempted! 🤤 Ingredients: • Black Cod Fillet Gindara from @zairyosg Marinade mix: • 1/2 cup cooking sake • 1/2 cup mirin • 1/3 cup brown sugar • 1 cup miso paste 1. Boil sake, mirin and brown sugar in a pot for 3-4 mins to let alcohol dissipate. 2. Turn off heat and mix in miso paste. Mix well and set aside to let mixture cool down. 3. Fill base of your container with some marinade. Place cod fillets in container either skin down or side and pour in the rest of the marinade to cover fillets. 4. Seal container tight and place in fridge to marinate 1 to 3 days. 5. Pre-heat broiler for 5 mins. 6. Line tray with baking sheet and lightly oil base so that fish won’t stick. 7. Remove excess marinade on surface of fish and place on tray. Transfer into oven and broil for 8 mins. 8. Serve! The broiled miso cods were honestly so buttery soft and tasted out of this world! Best parts were the slight charred edges from the miso marinade 😮‍💨 #homemade #misocod #fishrecipe #homecooking