Cod & Napa With Miso Sesame Vinaigrette (adapted from
Gourmet)
For vinaigrette
2 tablespoons rice vinegar
3 tablespoons water
2 tablespoons red miso
1 tablespoon sugar
1 tablespoon mirin
2 tablespoons finely grated peeled fresh ginger
4 teaspoons well-stirred tahini
3 tablespoons canola oil
For cabbage
2 tablespoons peanut oil
2 garlic cloves, finely chopped
1 large head napa cabbage, cored and roughly chopped
For fish
canola oil
4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)
Preheat the oven to 350°F. Lightly oil a 9×13-inch baking dish with canola oil and place cod in the dish. Salt and pepper the cod and bake for about 15 minutes, or until the fish flakes easily with a fork.
Meanwhile, make the vinaigrette by puréeing all the vinaigrette ingredients in a blender/mini food processor until smooth.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add the cabbage and sauté until the cabbage wilts, about 5 minutes. Season with salt.
Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.
Serves 4.
Note! You can make the dressing 1 day ahead and refrigerate it, covered. Bring to room temperature before serving. This would be awesome with tofu, too – just cut your extra-firm tofu into steaks, press to drain, and then fry in a little peanut oil ’til crispy on the outside. Use the same frying pan as you use for the cabbage – when cabbage is done, transfer to a boil, wipe out the pan and fry up your tofu. We had rice noodles on the side – plain for L. (really? plain rice noodles? gack.) and ours were drizzled with vinaigrette. The vinaigrette’s good . . . . I bet you could think of 101 ways to use the stuff if you put your mind to it!
© 2010 – 2012, Sarah. All rights reserved.
