Moving again {Miso-honey glazed cod}

My love of miso began when I visited Japan as a teenager and continued when I lived in Chinatown. There, Hong Kong Supermarket, which is definitely not a market for the intrepid, was my go-to place for Asian ingredients. I popped by the other day for the miso I used in this recipe and I realized how much I miss strolling those aisles in search of ingredients like udon noodles, mochi desserts, green tea, Asian greens and so much more.

In the fall of 2010 I moved from Chinatown in Lower Manhattan to Park Slope in Brooklyn and oh how it took some time to adjust to a neighborhood that’s quite the opposite of the hustle-bustle. But…now I am moving again, to another leafy, brownstone area of Brooklyn. There are three of us and we’ve outgrown this apartment. Fortunately we sold it our first open house! And then we found a gem of a place in another neighborhood great for kids: Cobble Hill. I’m already looking forward to living a few blocks from one of my favorite food stores: Sahadi’s. I’ve made a mental list of the ingredients I’ll buy there, and dishes I’ll cook.

The glaze, before mixing.

But for now, here is a super easy-to-make cod that’s full of flavor, thanks to the honey and miso (and the crushed chili pepper I add to so many recipes lately). You can easily double or triple the recipe if need be. I served it with bok choy and corn on the cob.

Where do you love shopping for unique ingredients? Let me know in the comments below.

Miso-honey glazed cod

1 tablespoon honey
1 tablespoon of miso
Sea salt + freshly-ground pepper, to taste
1 pinch of crushed chili pepper, or to taste
1 small garlic clove, minced
2 (6-ounce) cod fillets, about 1-inch thick
1 tablespoon of Panko (Japanese bread crumbs), or to taste
Scallions, chopped, for garnish

Preheat the oven to 475 degrees F.

Whisk together the honey, miso, salt + pepper, chili pepper and garlic. Place the cod in a baking dish and brush with the glaze. Sprinkle with desired amount of Panko. Bake for about 15 minutes. Remove from the oven and let sit for a few minutes. Garnish with chopped scallions, to taste.

I am always inspired to cook when visiting NYC’s many food shops and I created an App to help others discover where to go and what to buy: NYC iFoodShop now available on iTunes!

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