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
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.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
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.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.