Back to school usually brings more time for me, but tis not so this fall. I was talking to a friend the other day about not having time for a nice home cooked meal many of the days each week and the need for prepare-ahead, quick-cook dinners. Here's one where I prepped the fish before we left, and then once home again, broiled it for just a few minutes to serve.
Black cod steaks for fillets
2 tablespoons miso
2 tablespoons mirin
1 tablespoon ssam sauce (Korean sweet/hot sauce)
Mix the miso, mirin and ssam sauce together. Brush the cod all over with the sauce. Refrigerate until ready to broil.
Broil for 2-3 minutes per side.
I served this with rice and wok fried baby choy sum. If you eat rice, white or brown, often, it will be worth the investment to buy an electric rice cooker. I can ready the rice, set it on a timer and have be ready when we need it. It comes out perfectly every time and clean up is super easy. I cut and washed the choy sum ahead of time and simply wok fried it in a little oil and salt.
Fabulous fish. I think you would wonder if the miso and ssam sauce would be too overpowering for the fish, but not so in my opinion. Super tasty, and the fish is sturdy enough to hold its own.