Cod Broiled with Sesame Seeds and Soy Sauce 101kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 01392
cooking time 20 minutes
comment This is a healthy fish dish with sesame seeds and soy sauce, without fresh cream or butter.
image The flavors of sesame and soy sauce are infused in the sauce. Shiro-negi (Japanese leek) and ao-jiso (green perilla) as garnish vegetables add zest.
Cod 160 g
(A) Sake 2 tsp
(A) Soy sauce 2 tsp
(A) Mirin 2 tsp
(A) Toasted sesame seeds (ground)
Sesame seeds are not essential, if not available.
8 g
Shiso (green perilla)
Shiso is not essential, if not available.
2 leaves
Shiro-negi (white part of a Japanese leek) 10 g

Slice the cod into bite-sized, thin diagonal cuts (sogi-giri). To make shiraga-negi, cut the white part of the leek in half lengthwise, remove the core, and julienne the rest. Soak in water then drain before using. Mix (A) ingredients in a bowl then spoon on top of the cod pieces. Let them stand for 5–10 minutes.

Place the cod pieces on a baking tray lined with foil. Bake for 5 minutes until brown in a preheated toaster oven. Place a shiso leaf on each dish with a piece of the cod and add the shiraga-negi on the top.

technique Grill the fish well but do not blacken it. For the shiro-negi, cut into strips as thin as possible.
  1. Slice the cod into bite-sized, thin diagonal cuts (sogi-giri). To make shiraga-negi, cut the white part of the leek in half lengthwise, remove the core, and julienne the rest. Soak in water then drain before using. Mix (A) ingredients in a bowl then spoon on top of the cod pieces. Let them stand for 5–10 minutes.
  2. Place the cod pieces on a baking tray lined with foil. Bake for 5 minutes until brown in a preheated toaster oven. Place a shiso leaf on each dish with a piece of the cod and add the shiraga-negi on the top.