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Miso Cod & Cauliflower Puree Recipe
Ash Tyrrell

Miso Cod & Cauliflower Puree Recipe

I recently tried making this Miso Cod & Cauliflower Puree Recipe at home, and honestly, it felt like bringing a fine-dining experience into my own kitchen. The buttery, flaky cod paired with the creamy cauliflower was just incredible
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Total Time 40 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 cod fillets about 150–180g each – Fresh cod works best for a tender, flaky texture
  • 3 tablespoons white miso paste – Adds a mild slightly sweet umami flavor
  • 1 tablespoon mirin – Balances the saltiness with subtle sweetness
  • 1 tablespoon soy sauce – Enhances depth and savory notes
  • 1 teaspoon sugar – Helps caramelize the glaze beautifully
  • 1 small cauliflower cut into florets – Fresh cauliflower ensures a smooth puree
  • 2 tablespoons butter – Adds richness and silky texture
  • 2 tablespoons cream – Makes the puree extra smooth and luxurious
  • 1 garlic clove – Gives a gentle aromatic flavor to the puree
  • Salt to taste – Enhances all flavors
  • Black pepper to taste – Adds mild heat
  • Olive oil 1 tablespoon – Helps cook the fish evenly

Method
 

  1. In a small bowl, mix the miso paste, mirin, soy sauce, and sugar until smooth. Make sure there are no lumps so the glaze coats the fish evenly. This mixture will give the cod its signature flavor.
  2. Place the cod fillets in the glaze and coat them well on all sides. Let them sit for about 10–15 minutes to absorb the flavors. Avoid marinating too long, as miso can overpower the fish.
  3. Bring a saucepan of salted water to a boil and add the cauliflower florets. Cook until they are very soft and tender, which usually takes about 10–12 minutes. This ensures a silky smooth puree later.
  4. Drain the cauliflower and transfer it to a blender. Add butter, cream, garlic, salt, and pepper, then blend until smooth and creamy. If needed, adjust seasoning to taste.
  5. Heat olive oil in a frying pan over medium heat. Place the cod fillets in the pan and cook for about 3–4 minutes on each side. The glaze should caramelize slightly while the fish becomes flaky.
  6. Spoon the cauliflower puree onto a plate and gently place the cod on top. Make sure to drizzle any remaining glaze from the pan over the fish. Serve immediately for the best taste.

Notes

  • I always use fresh cod because frozen fish tends to release too much water
  • Don’t skip blending thoroughly—the smoother the puree, the better the texture
  • I like to taste the puree before serving and adjust salt and cream
  • Cooking the fish on medium heat prevents burning the miso glaze
  • Let the fish rest for a minute before serving to keep it juicy