Cobia with Miso Ginger Soy glaze
2 Cobia Fillets
1 tsp freshly grated ginger
1 tsp sugar
1 tbsp white Miso paste
1/4 cup light soy sauce
1/8 cup mirin (Japanese cooking wine)
Whisk together all ingredients and pour over cobia fillets in a bowl/deep dish. Let the mixture soak in a bit (half hour at least) turning the fillets over once.
Place fillets in a shallow baking pan and pour marinade/glaze mixture over it then pop it in the oven under a broiler for 10 minutes (longer for thicker fillets, but don't burn it!).
Serve with a sprinkling of toasted sesame seeds and some asian greens on the side (I used Bak choy).
- unsure whether to add garlic next time.
- 10 mins under broiler was sufficient to cook fish but not dry it out.
- without the sugar, the ginger became overpowering.
- suggested wine pairing: Chardonnay