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Sunday Supper

Miso-glazed cod one day, cod fried rice the next

Karoline Boehm Goodnick for The Boston Globe

Miso-glazed cod is a classic restaurant dish that typically features black cod. Chefs prefer black cod because of its rich flavor. But the fish is hard to come by in retail markets, so choose the cod you can find or another firm-fleshed white fish. It’s glazed with a mixture of miso, mirin, sake, sugar, and oil. If you have time, place the fish in a baking dish and add enough sake to barely cover it; refrigerate for a couple of hours or overnight. Pat the fish dry before applying the glaze.

Make a big batch of brown rice; serve some with the glazed cod and reserve the rest for fried brown rice with bok choy. Use peanut oil for its distinct nuttiness, or substitute canola, if you like. Both dishes allow the home cook to bring restaurant ideas and ingredients to the table with limited effort and cost. Who can argue with that?

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RECIPE: Miso-glazed cod

RECIPE: Fried brown rice with cod and bok choy

RRECIPE: Brown rice


(For cod, fried rice)

2 pounds skinless, bonelesscod or other firm-fleshed white fish

3 eggs

1 cup frozen peas

1 head bok choy

1 red bell pepper

1 bunch scallions

4 cloves garlic

1 large piece (5 inches) fresh ginger

Salt and pepper

4 tablespoons peanut oil

2 tablespoons dark sesame oil

2 tablespoons canola oil

2 cups long-grain brown rice

3 tablespoons mirin (rice wine) or sherry

3 tablespoons sake (or substitute mirin)

½ cup white miso paste

2 tablespoons sugar

6 tablespoons soy sauce

2 tablespoons sesame seeds

Karoline Boehm Goodnick can be reached at
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