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1 Miso Cod with Caramelized Zucchini and Cinnamon Pumpkin Carrot Puree

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Miso Cod with Caramelized Zucchini and Cinnamon Pumpkin Carrot Puree

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Ingredients

4 portion(s)

Miso Cod Paste

  • 4 piece cod fish (if using frozed thaw prior to cooking)
  • 1/2 cup red miso paste (2/3 cup if using white miso paste)
  • 2 teaspoon Rice malt syrup
  • 4 teaspoon grated ginger
  • 4 teaspoon sesame oil
  • sesame seeds for topping
  • Baking paper

Cinnamon Pumpkin Carrot Puree

  • 500 g pumpkin (peeled & roughly chopped)
  • 2 carrots (roughly chopped)
  • 1 tablespoon Butter or Ghee
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt flakes or himalayan salt

Caramelized Zucchini

  • 1 medium zucchini (peeled with peeler in strips)
  • 1 tablespoon coconut oil
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  • 6
    25min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Miso Cod

  1. 1. Place all ingredients into bowl. Heat for 3 mins, spd1 on 40C to slightly warm ingredients. Then mix for 20secs on spd 3. Check to make sure mixture is combined well. May need to mix once more.

    2. Cut 4 pieces of baking paper large enough to wrap each piece of fish in. Wet each piece of baking paper and squeeze out all the excess water.

    3. Coat each piece of fish well with mixture and wrap each separately in baking paper like a parcel.

    4. Place into varoma tray. (Please see tips for alternaive ways to cook)

    2. Caramelised Zucchini

  2. 1. Coat zucchini with coconut oil.

    2. Can be cooked 2 different ways. 1) Can place on a baking tray and cook for 15 mins on 170C or until softened and slightly browned.

    2) Alternatively I did mine in the airfryer on 170C for 15mins.

    3. Cinnamon Pumpkin Carrot Puree

  3. 1. Place 500g water into TM bowl. Place lid on.

    2. Put pumpkin and carrots into varoma dish.

    3. Place varoma tray with fish on top with lid.

    4. Steam on Varoma, 25mins on spd 2.

    5. Check that fish is cooked otherwise steam for another 5 mins.

    6. When fish is done, remove the varoma. Empty the bowl of water.

    7. Add the pumpkin, carrots, butter, cinnamon and salt. Blitz on spd 9 for 30-45 secs.

    8. Serve up dish.

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Tip

*The cod can be baked in the oven for 15 mins on 180C or alternatively in the airfryer on 170C for 15 mins. I have for this recipe used the airfryer.

*The Miso Cod Paste has been converted from the Simplicious Cookbook.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Nice flavour although is mushy done in the varoma,...

    Submitted by Squoozi on 21. March 2018 - 01:40.

    Nice flavour although is mushy done in the varoma, so had to finish off on the grill, suggest grill next time. Great combinations of flavours for this recipe although if you are unfamiliar with thermo cooking the recipe steps are not detailed enough

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