BROILED HAKE WITH SWEET MISO GLAZE AND SAUTEED NAPA CABBAGE

When I was a budding, relatively insecure cook, I would look at a recipe that contained words I didn’t understand or ingredients I convinced myself were off my radar and dismiss it, resorting back to the safer options in my comfort zone.  Thank goodness I wised up.
A few months back I ate a superb hake main course at the feigned, very happening ABC Kitchen here in Manhattan.  I was intrigued as it tasted familiar, but had a touch more sweetness than its white fleshed, flaky friends.  Hake is an affordable alternative to halibut and very similar to cod or haddock, so please do substitute those if they are more accessible.  I happened upon hake at my neighborhood farmer’s market yesterday, and having never cooked it, swapped it into a recipe that I normally use for cod.  The results were just as great.  This is a healthy, full flavored dinner great for any busy weeknight as it comes together in 15 minutes.  Can’t beat that.
BROILED HAKE WITH SWEET MISO GLAZE AND SAUTEED NAPA CABBAGE

SERVES 4

4 Hake fillets (or cod), 6 ounces each
3 tablespoons white (blonde)  miso
1 tablespoon pure maple syrup
1 teaspoon toasted sesame oil
1 ½ tablespoons rice wine vinegar
1 tablespoon warm water
2 scallions, thinly sliced, for garnish

Preheat broiler.
Pat fillets dry with paper towels. Combine miso, maple syrup, water, sesame oil and vinegar and whisk to emulsify.
Brush 1 tablespoon of glaze on each fillet.
Place fish under broiler for 4 minutes.
Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees. Cook an additional 5 minutes or until fish is just cooked through.  Garnish with scallions and serve with napa cabbage.
SAUTEED NAPA CABBAGE
1 medium Napa cabbage, cut horizontally into 1 1/2-inch strips
1 tablespoon canola oil
1 teaspoon toasted sesame oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
In a large bowl, wash the cabbage, lifting it in and out of the water. Drain in a colander.
Heat a large sauté pan.  When hot, add canola oil, then 30 seconds later add the wet cabbage. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm.  Add sesame oil, toss and serve.
*My Two Cents:  Miso is a fermented soybean paste that can be found at your local supermarket in the refrigerated section.  The paste will keep for months in your refrigerator, and can be used in a sauce for cold soba noodles or as a base for soup.  Bring yourself to buy ingredients that intimidate you and you will be forced to experiment in new ways.  I can’t tell you how many great dishes have evolved due to my unwillingness to throw out the last bit of fresh marjoram, creme fraiche or peach jam.