Makes 6 servings
Miso-Maple Glaze
Ingredients
- 1/3 cup white miso paste
- 1/3 cup maple syrup
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoon rice wine vinegar
- 2 teaspoon sesame oil
- 1 tablespoon dijon mustard
Ingredients
- 12 mini carrots, cleaned and peeled (or 12 baby carrots)
- 1/2 lb red skin potatoes, quartered
- 1/2 lb asparagus, trimmed
- 6 center-cut cod fillets (4-6 oz each), skinless, boneless
- Salt, as needed
- Freshly ground black pepper, as needed
Directions
- To prepare the glaze, combine the miso paste, syrup, soy sauce, mirin, vinegar, sesame oil, and mustard in a small saucepot. Bring to a boil over medium-high heat, stirring occasionally until syrupy, about 2 minutes. Remove from the heat and set aside.
- Prepare a 10-in double-layer bamboo steaming basket by cutting two parchment-paper circles to fit in the bottom of each basket.
- Choose a sauté pan or pot that is the same size as the bamboo steamer, or just slightly smaller, so that the steamer will sit securely on top of the pan. Fill the pan with about 2 cups of water (or enough to fill it about 1-inch) and bring the water to a boil over high heat. Reduce the temperature to maintain a simmer.
- Arrange the carrots, potatoes, and asparagus in a single layer on the bottom steamer basket and place over the pot. Place the lid on the basket and steam until the vegetables are beginning to soften, about 7 minutes.
- Arrange the cod in a single layer in the second steamer basket. Remove the lid from the vegetable basket and place the basket with the fish over the basket containing the vegetables. Place the lid on the fish basket and steam until the fish is cooked through, about 10 minutes.
- Remove the vegetables and the fish from the steamer basket and season with salt and pepper. Spoon the glaze over the fish and serve immediately.
