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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup sake |
1 cup mirin |
1 cup sugar |
1 cup miso |
1/2 cup chopped ginger |
1/2 cup minced garlic |
2 pieces cod (2 oz each, about 3 x 3/4 inches) 4 jumbo stalks asparagus (4 inches), peeled 1 tbsp olive oil 1 tbsp minced chives |
Directions:
1. Combine marinade ingredients. Reserve 2 tbsp and marinate cod in the rest (covered, refrigerated) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt and pepper. Heat a sauté pan (no oil) over high heat, about 7 minutes. Sauté asparagus on all sides; arrange on a plate. Top with cod, drizzle with reserved marinade and garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until reduced by half and syrupy.)
2. The Dish: 223 calories per serving, 9 g fat (1.5 g saturated), 2 g fiber, 19.5 g carbs, 16 g protein Nutritional analysis provided by SELF Dishes
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