Miso Cod with Veggies in an Oyster Sauce by Rich Lum

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Cooked PIP using a 6 qt IP on HP

1 fresh or frozen Cod filet 5 to 7 ounces

1 heaping Tablespoon of Miso paste mixed with ¾ cup of water plus 1 tablespoon soy sauce

¼ Sake

¼ cup mirin

2 Tablespoons sugar

Cornstarch Slurry

Veggies I used

Asparagus

Red, Yellow and Orange bell pepper

Red onion

Broccoli

Snap peas

Rehydrated Shiitake mushrooms

( Baby Boc Choy would be great with this)

⅛ cup Oyster sauce mixed with ⅛ cup water

Place your Cod in a loaf pan, pour the miso sauce over it and set aside

Place your cut veggies into a second loaf pan, pour the Oyster sauce over. Cover tightly with foil

Add 1 cup of water and the trivet to your pot

Place the veggie pan in first then stack the cod pan in a plus (+) arrangement

Close and seal your lid

Set your pot to manual 6 minutes and do a QR

Remove your pans. Pour the miso sauce into a small sauce pan over medium heat. When it begins to boil, thicken the sauce with a cornstarch slurry

Plate your food and pour the thickened miso sauce over the Cod

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