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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Miso?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Miso"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"1"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4368712042039507986"},"published":{"$t":"2016-02-23T04:00:00.000+00:00"},"updated":{"$t":"2016-02-23T04:00:22.544+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dips and spreads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Miso"}],"title":{"type":"text","$t":"Miso Baked Cod"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN5408_zpspdhmr5yn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5408_zpspdhmr5yn.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Miso is not something which I had ever tasted in my life before this past weekend.\u0026nbsp; I have read about it and always wanted to try it . . .\u0026nbsp; but it wasn't until I saw a recipe for a Miso Baked Cod in a recent issue of Delicious magazine that I was actually prompted to buy some, and I have to say . . .\u0026nbsp; with all honesty I have fallen in love.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN5409_zpsruusku8b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5409_zpsruusku8b.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMiso is a Japanese ingredient\/seasoning which is created by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji, and sometimes rice or barley.\u0026nbsp; The end result is a thick savoury paste which can then be used for other things such as marinades, dressings or soups.\u0026nbsp; I have often heard of miso soup, but have never tried it. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5410_zpsrkmx6hif.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5410_zpsrkmx6hif.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is high in protein and rich in vitamins and minerals, with a somewhat salty flavour . . .\u0026nbsp; but this can vary according to the ingredients used and the fermentation process.\u0026nbsp;\u0026nbsp; I found it to be salty, and sort of sweet, almost fruity.\u0026nbsp; I used Shiro (or white) Miso which is lighter in colour, and I have to say I found it to be very, \u003Ci\u003Every\u003C\/i\u003E delicious.\u0026nbsp; Even on it's own,\u003Ci\u003E before\u003C\/i\u003E I mixed it with the other ingredients to create the finished paste that the cod was coated in prior to baking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5411_zpspb1iyf1n.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5411_zpspb1iyf1n.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was probably one of the most delicious fish dishes that I have ever eaten . . .\u0026nbsp; the cod is cooked perfectly . . .\u0026nbsp; fork tender and not dry.\u0026nbsp; It cooks on a base of spring onion and chopped coriander (cilantro) with the\u0026nbsp; miso mix spread over top of it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5412_zpsh6nighhe.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5412_zpsh6nighhe.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;It actually kind of steams in a foil package.\u0026nbsp; The Miso coating is created with miso paste (of course) along with some Japanese Mirin Wine, light soy sauce, toasted sesame oil and ginger . . . the mix on it's own was gorgeous tasting, and it imparted a lovely flavour to the fish.\u0026nbsp; The original recipe did not call for the roasting packet to be opened, but I chose to open it for the final part of the cook process so that it glazed the fish a tiny bit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5413_zps6na3nqpi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5413_zps6na3nqpi.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAltogether this was very lovely and it didn't use really unusual ingredients.\u0026nbsp; You can buy them in the internation aisles of most good grocery shops.\u0026nbsp; I did buy my miso paste through amazon, but I have since seen it in Tesco and Morrisons and larger Asda shops.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5414_zpspjwlfaew.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5414_zpspjwlfaew.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess that I am in love and am already planning ways that I can use the remainder of the Miso which I bought.\u0026nbsp; I think it can also be frozen in dollops, which I will certainly do with some of it as well.\u0026nbsp; In any case I do hope you will try this dish because it is quite simply . . .\u0026nbsp; gorgeously tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5415_zpsvvotf2vs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5415_zpsvvotf2vs.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Miso Baked Cod*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/miso-baked-cod\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nLow in fat and calories, high in flavour.\u0026nbsp; I am in love.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS Shiro Miso Paste\u003C\/div\u003E\n\u003Cdiv\u003E\n(I bought mine on Amazon)\u003C\/div\u003E\n1 TBS Mirin (Japanese cooking wine,\u003C\/div\u003E\nwhich you can find in the International food aisle)\u003C\/div\u003E\n1 TBS light soy sauce\u003C\/div\u003E\n1\/2 tsp toasted sesame oil\u003C\/div\u003E\n1 TBS grated fresh ginger\u003C\/div\u003E\n2 sustainable cod fillets (about 150g each, 5 1\/2 ounces)\u003C\/div\u003E\n2 spring onions, finely sliced\u003C\/div\u003E\nhandful of fresh coriander, chopped (cilantro)\u003C\/div\u003E\n\u003Cdiv\u003E\nFinely chopped spring onion to garnish \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Have a baking sheet ready.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTake\n two pieces of aluminum foil large enough each to hold one piece of fish\n and wrap up around it to close.\u0026nbsp; Place them next to each other on the \nbaking sheet.\u0026nbsp; Place half of the spring onions on each along with half \nthe coriander.\u0026nbsp; Lay a fish fillet on top of each.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nWhisk \ntogether the Miso paste, mirin, soy sauce, sesame oil and ginger.\u0026nbsp;\u0026nbsp;\u0026nbsp; \nSpoon half of this mixture over each fillet.\u0026nbsp; Bring the foil over top to\n enclose completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake in the preheated oven for 8 \nminutes.\u0026nbsp; Open the foil to expose the fish and bake for 8 minutes \nlonger, or until the fish flakes easily with a fork.\u0026nbsp; Lift the fish out \nonto heated plates and garnish with finely chopped spring onion.\u0026nbsp; \nEnjoy!\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4368712042039507986\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/miso-baked-cod.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4368712042039507986"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4368712042039507986"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/miso-baked-cod.html","title":"Miso Baked Cod"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}}]}});