Skip to main content
Epicurious
Gourmet

Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette

4.2

(34)

Image may contain Food Meal Plant Produce Dinner and Supper
Sauteed Cod on Snow Peas and Cabbage with Miso Sesame VinaigretteSang An
Cooks' note:

· Dressing can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes 4 servings

Ingredients

For vinaigrette

2 tablespoons seasoned rice vinegar
3 tablespoons water
2 tablespoons red or white miso (fermented soybean paste)
1 tablespoon sugar
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons finely grated peeled fresh ginger
4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini
3 tablespoons vegetable oil

For cabbage

2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1/2 lb Savoy cabbage, very thinly sliced crosswise
1/2 lb napa cabbage, very thinly sliced crosswise
1/4 lb snow peas, very thinly sliced lengthwise

For fish

2 tablespoons vegetable oil
4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)

Preparation

  1. Make vinaigrette:

    Step 1

    Purée all vinaigrette ingredients in a blender until smooth.

  2. Sauté cabbage:

    Step 2

    Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.

  3. Cook fish:

    Step 3

    Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.

    Step 4

    Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

TagsMisoGingerHerbs & SpicesCabbageLeafy GreensVegetablePeaBean and LegumeCodFishSeafoodMainDinnerDairy FreeNut FreeKetoEasyWeeknight MealsSauteGourmet
Read More
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.