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