Recipe information
Yield
Makes 2 servings
Ingredients
Marinade
1 cup sake
1 cup mirin
1 cup sugar
1 cup miso
1/2 cup chopped ginger
1/2 cup minced garlic
Satay
2 pieces cod (2 oz each, about 3 x 3/4 inches) 4 jumbo stalks asparagus (4 inches), peeled 1 tbsp olive oil 1 tbsp minced chives
Preparation
Combine marinade ingredients. Reserve 2 tbsp and marinate cod in the rest (covered, refrigerated) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt and pepper. Heat a sauté pan (no oil) over high heat, about 7 minutes. Sauté asparagus on all sides; arrange on a plate. Top with cod, drizzle with reserved marinade and garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until reduced by half and syrupy.)
Nutrition Per Serving
The Dish: 223 calories per serving
9 g fat (1.5 g saturated)
2 g fiber
19.5 g carbs
16 g protein
#### Nutritional analysis provided by SELF Dishes
