Ingredients
For the Wasabi Sweet Potato Mash
- 2 medium-sized sweet potatoes, peeled and cubed
- 2 teaspoons wasabi paste (or to taste)
- 1 tablespoon olive oil
- Salt, to taste
For the Miso Glaze
- 2 tablespoons white miso paste
- 1 tablespoon brown sugar
- 2 tablespoons sake
For the Pickled Fennel
- 1 fennel bulb, thinly sliced
- 1/2 cup rice vinegar
- 1/2 cup beetroot juice
For the Cod
- 2 cod fillets
- 1 tablespoon olive oil
- Salt and pepper, to taste
For Garnish
- 1 sheet nori seaweed, finely shredded
- 1 tablespoon black sesame seeds
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 1 tablespoon of olive oil and a sprinkle of salt. Spread them out on a baking tray and roast for 20-25 minutes, or until tender and lightly caramelized.
- Prepare the Miso Glaze: While the potatoes roast, combine white miso paste, brown sugar, and sake in a small saucepan over medium heat. Stir continuously for 2-3 minutes, until the mixture forms a smooth, glossy glaze. Remove from heat and set aside.
- Pickle the Fennel: In a separate pot, bring rice vinegar and beetroot juice to a boil. Add the thinly sliced fennel, then immediately remove from heat. Let the fennel steep in the pickling liquid until ready to serve, allowing it to soften and absorb flavor.
- Mash the Sweet Potatoes with Wasabi: Once the sweet potatoes are tender, transfer them to a bowl and mash thoroughly. Mix in the wasabi paste to your preferred level of heat. Cover and keep warm.
- Pan-Sear the Cod: Season the cod fillets with salt and pepper. In a hot skillet, add the remaining 1 tablespoon olive oil and sear the fillets for about 3-4 minutes per side, until golden and flakes easily. During the last minute of cooking, brush generously with the prepared miso glaze.
- Plate and Garnish: Spoon a hearty portion of wasabi sweet potato mash onto each plate. Lay the glazed cod fillet on top. Sprinkle with shredded nori and black sesame seeds. Serve the pickled fennel on the side, adding a vibrant, tangy crunch.
Notes
- Kids can help with mashing sweet potatoes and plating ingredients.
- Increase wasabi for more heat or reduce for a milder mash.
- Substitute cod with tofu for a vegetarian version—simply pan-sear tofu and glaze as instructed.
- Try grilling the cod for smoky flavor if you prefer barbecue notes.
- Pickled fennel can be made in advance and stored in the refrigerator up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size: 1 plated portion (1 fillet + mash + garnishes)
- Calories: 385
- Sugar: 13g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 60mg
