Miso Cod

I've been craving some seafood, and my trip to Westfield Chermside for an iPhone defect led me to a seafood stall with surprisingly fresh choices of seafood.  Miso cod and salmon used to be a staple that I'd make quite a bit back in college, and so I decided to make some this week.  It's quick and easy, super tasty and hard to mess up given the steps and the fish I use.

I use:
~1-2 lb Cod or salmon fillets (very forgiving fish that won't go dry easily)
100mL michu (traditional Chinese rice wine) or mirin
2-3 tbs of white miso
A bit of ginger or shallot

I just mix the white miso and michu together, rub it on the fish, cut up the ginger or shallots and throw them on top.  Preheat the oven to 180C and throw another aluminum foil on top of the fish to prevent burning the fish.  I heat the fish up for about 20 minutes, depending on the thickness of the fish, and broil or grill for the last 5 minutes without the top foil.  It's barely any effort, and ready in just 30 minutes!

Cost: ~$13 (3-4 servings of fish)

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