Tahini & Miso Glazed Cod with Charred Cucumbers | The Jewish Week | Food & Wine

Tahini & Miso Glazed Cod with Charred Cucumbers

Tahini & Miso Glazed Cod with Charred Cucumbers

Tahini & Miso Glazed Cod with Charred Cucumbers Courtesy of Adeena Sussman

Serves 4

15 min

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There’s no denying that this recipe is a bald-faced rip-off of a classic: Nobu Matsuhisa’s miso-glazed cod. But the addition of tahini takes the dish to new places, doubling up on the surprising creaminess and umami that both the star ingredients provide. The finished fish is undeniably rich, so I wanted to pair it with a fresh, light and simple side. Charring salted cucumbers is a revelation; removing some of the water allows the cucumber's briny, almost sea bean–like characteristics (unknown to me until now) to shine. I added a little sesame oil to the cukes as a sort of challenge: Could tahini stand up to its concentrated, toasty intensity? Yep.

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For the fish:
1/3 cup pure tahini paste
2 tablespoons white (shiro) miso 3 tablespoons light brown sugar
1 tablespoon unseasoned rice wine vinegar
Four 6-ounce skinless cod fillets 1 teaspoon black sesame seeds

For the cucumbers:
6 Persian or small seedless cucumbers (about 1 pound)
½ teaspoon kosher salt 
2 tablespoons toasted sesame oil 
1 red chile pepper, seeded and thinly sliced


Make the fish: Preheat the oven to 375° and line a rimmed baking sheet with foil or parchment paper. In a small bowl, whisk the tahini, miso, sugar and vinegar with a fork. Spread the mixture over the fish evenly and sprinkle the sesame seeds on top. Bake until the fish is flaky and firm (about 15 minutes, depending on the thickness of the fish). 

While the fish is baking, make the cucumbers: Slice the cucumbers into ½-by-3-inch batons and toss them with the salt. Heat a dry wok or large skillet until very hot. Working in batches so as not to steam the cucum-bers, cook the cucumbers until they’re charred, 2 to 3 minutes total. Toss with the sesame oil and chile pepper. Divide the cucumbers and fillets among 4 plates and serve.

Excerpted from Tahini by Adeena Sussman. (Short Stack Editions: 2016)