- 1 lb. cod, diced
- 1 lb. Peruvian corn, shucked
- 2 tbsp. lime juice
- 2 tbsp granulated sugar
- 2 tbsp butter, unsalted
- 2 tbsp. fresh cilantro, chopped
- miso marinade (see sub-recipe)
- 10 – 12, 6 inch bamboo skewers, soaked in cold water
Place 3 pieces of cod on each skewer, season and spread a layer of the miso marinade on the fish in 24- 48 hours in advance. When ready, cook the fish on a grill (Robata, charcoal based or traditional will work). While fish is grilling, prepare the corn. In a warm sauté pan, heat some oil and place the corn into the pan. Cook until slightly browned. Add the granulated sugar and lime juice and cook until slightly caramelised. At the end, add the butter and the fresh cilantro. Place corn into a serving dish and when cod is finished, place the skewers on top of the corn. Sprinkle with sliced scallions. Enjoy!
miso marinade sub-recipe ingredients:
- 2 cups white miso paste
- 1 cup granulated sugar
- 6 oz. sake cooking wine
- 6 oz. mirin cooking wine
miso marinade sub-method:
Combine all ingredients and cook in a double boiler slowly until miso marinade becomes a light golden color. Remove from heat and cool before using. Marinate cod in miso marinade 24-48 hours in advance.