Miso Cod (Trader Joe's Edition)
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- Опубликовано: 6 сен 2024
- Miso Cod is a must try when you're eating at a local Japanese restaurant, but the only problem that you'll encounter is that it tends to be pricey. Fortunately enough, Trader Joe's carries just about every ingredient to get the job done especially if you are selective with the piece of cod you choose. I hope you try out the recipe and definitely share it with your friends and family when you perfect it. Ingredients are below!
Ingredients:
12-14oz cod filet (Trader Joe's)
1/4 cup salt (for curing)
4 tbsp soy sauce
1/4 cup mirin
6 tbsp Trader Joe's White Miso Paste
4 tbsp plum or hoisin sauce
2 tbsp brown sugar, optional
1 tbsp sesame seeds
1 tbsp sliced chives
Trader Joe's Chili/Onion Crunch
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Wow Byron, that looks so delicious! I love hearing the sound of the birds in your new kitchen. 👌That feels so peaceful. Hope you guys are well!
Always good seeing you drop in! Yea the birds here are crazy, but we do live in the middle of a forest. Comes with the territory along with all the bugs in summer. Lol
@@ByronTalbott ha! Oh I bet! Glad to see you guys doing well and happy in your new digs. LA has just gotten crazier and more expensive. Yikes!
In Hawaii, this dish is known as Misoyaki Butterfish, and when done right will absolutely melt in your mouth
Hear that. In the N.W. area we use black cod ( sable fish) though more expensive. I've also tried Chilean Sea Bass and was insane
Preheat that vessel beforehand. Helps on cook time and crust.
it's been a hot minute since i've tuned in to your videos, so it was a surprise to see the change from your older style with the voiceovers to this one. i really like it! it gives me the home-iness of those cooking shows on tv, with extra ✨️ aesthetic ✨️ also that miso cod looks sooo good 🤤
I work at TJs and it's always so weird seeing our products in videos. I'm like huh, "we sold out of that today" lol or remember when I broke an entire case of our soy sauce a few years ago lol. Awesome recipe made this with cod and salmon and both were delicious
Will definitely be recreating this. Looks so good!
Nice! It is an absolute must try. You won’t regret it!
Genius and simple way to cook it !
Btw, miso is no stranger to umami so it goes well with cod fillets
Much appreciated! This is definitely not my original idea, but has become a classic way of preparing cod nowadays.
I am not a big a fan of fish with the exception of salmon, but I an NOT wait to try this !!! So glad you are posting more regularly, been sharing your videos woth foodie friends long before you movied.
I never cook cod ate at restaurants but never cook, maybe I was intimidated by it now after watching this video I’m going to cook it like a pro yum. Thanks 😊
This looks delicious! I’m definitely going to give this recipe a try. Maybe with a side of broccolini or spinach
I just bought miso, this is great!! Thanks! ❤
Greetings from Redondo Beach CA 🇺🇸. Looks delicious and healthy. Nice cooking video. Cheers 🥂
This is great! I've only made "miso cod" at home with sablefish, which is deliciously fatty, so curious to try this recipe with regular cod since the sablefish can be hard to find in my area
This looks phenomenal yet simple. Definitely recreating it this weekend. Byron, out of curiosity, what would you do differently if you were to elevate this dish (Whole Food edition?)
Looks delicious! A very simple weekday meal for sure. Will try soon.
This is a killer dinner that only takes 20 minutes (after the cod marinates 😉) with rice and a salad.
This was very educational and pleasant to watch, thank you for creating a wonderful video 🙋🏻♂️
I recently made pan fried cod for the first time, 3 mins on each side and it turned out tough and rubbery 😭. I will try this recipe and see how it goes
Quite prolific with all these new vids. Much appreciated Chef!
Looks excellent, but he speaks about plum sauce, despite using hoisin instead...?
Looks so beautiful! I find myself hoping for smellavision.
Would you mind sharing the receipe for the marinade? Like in what amount or ratio do you put each sauce?
The stuff of my dreams 🤤
Awesome mind-blowing recipe Sir yummy in my tummy mouthwatering what a wonderful innovation Proud of you always Sir 🫡🤗😘🫀🥳🥹
Question for you. Why do you have a cutting board on top of your cutting block? Is it because you don’t want to contaminate your board with fish?
Byron, Bro! The grays are coming in! It looks good 👍!
That looks great!! Definitely want to try this
Your tap has cold water? Wow, fancy! Mine is just hot and normal.
The cover picture is so clear and attractive ❤
Oooooo, looks like my kind of dish! ❤
🙌🏻 🙌🏻 easy and delicious!
According to Nobu for his version, the cod needs to marinate about 3 days and must not be overcooked - thanks for your terrific take on this classic recipe using TJ's cod - btw if you use freshly caught cod your eyes will roll back in your head - LOL!
Could you do this with salmon?
Isn’t Nobu’s made with black cod, which is sablefish and much fattier than cod?
Yes…you are right about them using black cod, but this will more than suffice imho. Much much more inexpensive
wouldn't the 4 tbsp of soy sauce be the same as a quarter cup? I suppose you're already dirtying a tablespoon and quarter cup measure, just seems easier to me.
always loved your content byron for all these years keep up the great work!
im inpress in your videos keep it up
In the description for the recipe you wrote plum sauce. In the video you use Hoisin Sauce. Which is correct?
You can use both, but plum sauce is what I used. Sorry for the confusion
Gotta make this. Subscribed! Thanks for saying "caramelized" and not "carmelized".
So Trader Joes has this cod, must be frozen rt?
Wow, that looks so good!
Looks exquisite
When did he use plum sauce (in the descr, and mentioned at end of video)? Did he mean hoisin?
My type of meal 🤌🏽
💯 🙌🏻
What type of cod is being sold at Trader Joe's?
So it's really quite raw, right?
I'm planning to make this recipe in a few days. In your video, you use Hoisin sauce, but the ingredients list shows Plum. They are not the same and aren't really substitutes for each other. Is it really Hoisin, or Plum?
plum and hoisin have similarities, are also different, but can easily be substituted IMO. If you want sweetness, go with plum sauce....if you want more salinity, go with hoisin. I used plum sauce in the video, but hoisin can and will work just fine.
What is ur occupation byron? are u a professional cook?
Yum!
Cod is actually the only fish I like because it ISN'T fishy. I will not be soaking it in salt for current health reasons. But the rest of this recipe looks awesome!!!
Byron my cousin I will cook for him
😋
Do you miss cooking with a gas stove?
I do! I want wood burning ideally.
@@ByronTalbott Ha! Wow. That would be fun to watch you cook like that. I remember in your last home you also had a glass stovetop before switching to gas.
Miso hungry now
This whole presentation looks beautiful. But, @0:18 what "line" are you cutting out / on?! Don't understand. Also, visited your website and guess what? NO Miso Cod recipe! I love your presentation and want to do this for my special other . . . but NO recipe?
First comment, first like 😊😘
😉 😘
nooo
That’s still hot,sir. 😅
I can't believe it was the boyfriend who did it.
The way you got salt with a fish hand is pretty gross…
That was a total slip! I’m usually really good about keeping my right hand clean during cutting and seasoning….got away from me, but the fish was cooked perfectly so no worries there. 😅
Don’t even explain yourself to this yahoo.
If your Cod is fishy you have a problem right off the bat. Don't use hoisen no need. Keep it simple. Absolutely know salt, Dark soy will be prevalent enough and the White Miso paste has plenty of salt and gives the fish a very nice crust.. wheres the Saki? that's what makes kasuki. You need to use Black Cod! ( Sable fish) . Centuries old recipe .
Noted, noted, and noted. Not claiming originality AT ALL. I did clarify that this is a Trader Joe’s edition, but sometimes that’ll go unnoticed. Trying to give the dish attention to folks who don’t know about it and don’t want to spend $35 on cod at a high end Japanese restaurant …even if it’s black cod.
There is no doubt cod is on the fishier side. To say that certain fish aren’t fisher than others is naive. Everyone has a baseline reference point as to what fishy means to them. As far as home cooks go and what they can obtain at a Trader Joe’s or regular supermarkets, cod is certainly fishy. Black cod is significantly fishier and all that fat that makes it delicious is also what makes it fishy and difficult to process at home. But saying there shouldn’t be any fishy smell will prevent people from purchasing fish in the first place, when in fact it could be normal for that fish type. We are not all professionals. We don’t have to use black cod. And we certainly don’t all have to copy nobus recipe. It’s a 30+ year old recipe. Iterations of the original dish should be celebrated. Not diminished.
@@wc5012 my feelings exactly. Couldn't voiced it any better.
The recipe doesn't match the video. No mention of plum sauce. So dumb.
Meant to say hoisin! Got them mixed up in my head during recipe prep and it got stuck. The ingredients should reflect the recipe. Apologies!
💯
Started watching your video while searching for Cod Miso recipe, but stopped when you said "fishy smell cause it iis high in fat". Cod is low in fat and has a very low fishy smell compared to other fish! Could you please do your research before saying out loud tp your large audience?
Cod is prepared and cooked in a way that reflects a fatty fish. i.e grilling, broiling, yakitori, high temp cooking. It may not be considered a fatty fish on a cellular level, but it is definitely treated that way in an industrial kitchen because of how the fat and texture present itself within the prepared fish.
That fish is so dry and over cooked
Not dry at all.
Is this Japanese style food？only Japanese food use miso，this is call “鱈味噌焼き”，but never use hoisin sauce，also need Mirin and Sake and sugar ，that would be very authentic。
It needn’t be prepared according to any tradition. The joy comes from experimentation and evolution.
And of course many other cultures use miso in this age.