Women's March Boxed Lunches
Miso Glazed Cod
- 6-5 oz. fillets black cod (sablefish –pin bones removed!) or white cod
- ½ cup Mirin
- ½ cup sake
- 1 cup white miso
- 2/3 cup granulated sugar
- Bring the Mirin and the sake to a boil in a small saucepan. Whisk in the miso until dissolved, then add the sugar and continue to cook until incorporated. Transfer the marinade to a shallow bottom baking dish and cool completely. Add the fish and coat well. Cover with plastic wrap and refrigerate for 3-8 hours for white cod, and 12-24 hours for black.
- Preheat the oven to 400F. Remove fish from the refrigerator, turning once, and allow it to temper for at least 30 minutes. Wipe off the excess marinade and sear the fish in a hot but not smoking pan with a light layer of canola oil (higher smoke temperature than olive oil to allow for better caramelization) until deep golden brown, about 2 minutes. Flip the fish and transfer to the oven to finish cooking about 5-7 minutes, depending on thickness, until the fish is flaky and opaque.
- Serve immediately or at room temperature.
- Tip: This marinade can also be applied to silky firm tofu for a vegetarian spin with the same preparation.
Sesame Garlic Cucumbers
- 2 lbs. thin-skinned cucumbers, English or Persian
- 1 tsp. kosher salt
- 2 tsp. granulated sugar
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- 1 tbsp. olive oil
- 2 large garlic gloves, grated
- Pinch of red pepper flakes
- Cilantro leaves and toasted white sesame seeds for garnish
- Slice the cucumbers in half length-wise and remove the seeds with a spoon. Cut the cucumbers into 1” half-moons and refrigerate.
- Make the dressing by combining all other ingredients in a small bowl, adding the oils last once the sugar and salt have dissolved.
- Add the dressing little by little until the cucumbers are well coated but not swimming. Taste and adjust the seasoning as needed. Serve immediately and garnish with cilantro petals and a sprinkle of white sesame seeds.
Sweet Potato Glass Noodles
- 18 oz. sweet potato vermicelli, or glass, noodles
- 1-1.5 cups secret sauce*
*Sorry we can’t give away all of our secrets but a combination of soy sauce, sesame oil, light brown sugar, Gochujang sauce, garlic, ginger, lemon/yuzu are great starting points ;)
- Cook the noodles according to package directions (occasionally longer than instructed – just keep checking their texture), cool and transfer to a large mixing bowl.
- Add sauce in ¼ cup batches, tossing until completely coated and they have absorbed enough sauce to pack a flavorful bite. Serve with the components above.
- These also have at least a 2-day shelf life in the fridge and are incredibly versatile – work them into your stir fry the next day!