A beautiful display of color and texture: a snow-white piece of pan-seared cod rests on a bed of vibrant orange wasabi sweet potato mash. Glossy golden miso glaze embellishes it in abstract patterns, and bright green sprinkles of thinly shredded seaweed and black sesame seeds accentuate the food art. To the side, a small cluster of pickled fennel adds a pop of exciting neon pink.

Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze

Name: Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 medium sized sweet potatoes peeled and cubed; 2 teaspoons Wasabi paste; 2 tablespoons White Miso Paste; 1 tablespoon Brown Sugar; 2 tablespoons Sake; 2 Cod Fillets; 1 sheet Nori Seaweed finely shredded; 1 tablespoon Black Sesame Seeds; 1 Fennel bulb for pickling; 1/2 cup Rice Vinegar for pickling; 1/2 cup Beetroot Juice for pickling; 2 tablespoons Olive Oil; to taste Salt and Pepper

An enticing melange of Japanese flavors and textures.

Category Main Course

Prep 10 minutes

Cook 35 minutes

Style Japanese

Technique Baking

Diet Friendly Pescatarian

Daily recipe · August 10, 2023

A little about this dish

This is a modern twist on Japanese cuisine, reimagining traditional flavors with the sweetness of roasted sweet potatoes. The unique ingredients in this recipe will create a balance of textures and flavors that will tickle all your taste buds.

Ingredients (for 2)

Medium sized sweet potatoes — 2 — peeled and cubed
Wasabi paste — 2 teaspoons
White miso paste — 2 tablespoons
Brown sugar — 1 tablespoon
Sake — 2 tablespoons
Cod fillets — 2
Nori seaweed — 1 sheet — finely shredded
Black sesame seeds — 1 tablespoon
Fennel bulb — 1 — for pickling
Rice vinegar — 1/2 cup — for pickling
Beetroot juice — 1/2 cup — for pickling
Olive oil — 2 tablespoons
Salt and pepper — to taste

Preparation

Step 1 — 🔥🍠🕑

Preheat the oven to 400 F (200 C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, season with salt, and arrange on a tray. Roast them for 20-25 minutes or until tender.
Step 2 — 🥘🥄🍯

Combine 2 tablespoons of white miso paste, 1 tablespoon of brown sugar, and 2 tablespoons of sake in a saucepan over medium heat. Stir until well combined and simmer until it forms a glaze, which takes about 2-3 minutes. Set it aside afterwards.
Step 3 — 🥣🔥🌱

In a separate pot, bring half a cup each of rice vinegar and beetroot juice to a boil. Add a thinly sliced bulb of fennel, remove from heat, and let the fennel pickle until it's time to serve.
Step 4 — 🍠🔨😋

Mash the tender, roasted sweet potatoes and add 2 teaspoons of wasabi paste according to taste. Once done, keep it warm.
Step 5 — 🍳🐟🍯

Season two cod fillets with salt and sear them in a hot pan with the remaining tablespoon of olive oil for about 3-4 minutes each side, or until cooked. During the last minute of cooking, glaze the fish with your prepared miso mixture.
Step 6 — 🍽️🥔🐟

Lay down a generous spoonful of wasabi sweet potato mash on a plate. Place the glazed cod on top and garnish it with a shredded sheet of nori seaweed and a tablespoon of black sesame seeds. Serve the pickled fennel on the side.

A final fox tip

Kids can help with mashing the sweet potatoes, or laying out the cooked ingredients on a plate. For a spicy kick, feel free to add more wasabi, or for a fun twist, try it on a BBQ for extra smoky notes. Fish can be replaced with tofu for a vegetarian option.