- TM 5
Ingredients
Miso Cod Paste
- 4 piece cod fish (if using frozed thaw prior to cooking)
- 1/2 cup red miso paste (2/3 cup if using white miso paste)
- 2 teaspoon Rice malt syrup
- 4 teaspoon grated ginger
- 4 teaspoon sesame oil
- sesame seeds for topping
- Baking paper
Cinnamon Pumpkin Carrot Puree
- 500 g pumpkin (peeled & roughly chopped)
- 2 carrots (roughly chopped)
- 1 tablespoon Butter or Ghee
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt flakes or himalayan salt
Caramelized Zucchini
- 1 medium zucchini (peeled with peeler in strips)
- 1 tablespoon coconut oil
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all ingredients into bowl. Heat for 3 mins, spd1 on 40C to slightly warm ingredients. Then mix for 20secs on spd 3. Check to make sure mixture is combined well. May need to mix once more.
2. Cut 4 pieces of baking paper large enough to wrap each piece of fish in. Wet each piece of baking paper and squeeze out all the excess water.
3. Coat each piece of fish well with mixture and wrap each separately in baking paper like a parcel.
4. Place into varoma tray. (Please see tips for alternaive ways to cook)
1. Coat zucchini with coconut oil.
2. Can be cooked 2 different ways. 1) Can place on a baking tray and cook for 15 mins on 170C or until softened and slightly browned.
2) Alternatively I did mine in the airfryer on 170C for 15mins.
1. Place 500g water into TM bowl. Place lid on.
2. Put pumpkin and carrots into varoma dish.
3. Place varoma tray with fish on top with lid.
4. Steam on Varoma, 25mins on spd 2.
5. Check that fish is cooked otherwise steam for another 5 mins.
6. When fish is done, remove the varoma. Empty the bowl of water.
7. Add the pumpkin, carrots, butter, cinnamon and salt. Blitz on spd 9 for 30-45 secs.
8. Serve up dish.
Miso Cod
Caramelised Zucchini
Cinnamon Pumpkin Carrot Puree
Tip
*The cod can be baked in the oven for 15 mins on 180C or alternatively in the airfryer on 170C for 15 mins. I have for this recipe used the airfryer.
*The Miso Cod Paste has been converted from the Simplicious Cookbook.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Nice flavour although is mushy done in the varoma, so had to finish off on the grill, suggest grill next time. Great combinations of flavours for this recipe although if you are unfamiliar with thermo cooking the recipe steps are not detailed enough