Sealing cod in packets along with vegetables and seasonings is a terrific way to cook this fish in the pressure cooker, resulting in moist, flaky fillets. Miso and cod are a match made in culinary heaven; the mild fish absorbs the miso’s salty flavor. Scallions and ginger add complexity to the dish.

SERVES 4

INGREDIENTS

MISO GLAZE:

• ¾ cup white miso
• ½ cup mirin (sweet rice wine)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons sugar
• 1 teaspoon finely grated fresh ginger

COD FILLETS:

• 4 cod fillets (about 6 ounces each)
• 1 small head Napa cabbage, cored and thinly sliced
• 2 medium carrots, julienned
• 3 scallions (white and tender green parts), thinly sliced on the diagonal
• 2 cups water
• 2 tablespoons black sesame seeds

INSTRUCTIONS

MISO GLAZE:

1. In a small saucepan, bring the ingredients to a boil.
2. Reduce the heat and simmer for 5 minutes.
3. Let the glaze cool completely.

COD FILLETS:

1. Cut four 12-inch squares of parchment paper or aluminum foil.
2. Arrange a cod fillet in the center of each square.
3. Brush each fillet with some of the cooled glaze.
4. Top each fillet with a quarter of the cabbage, carrots, and scallions.
5. Drizzle with 1 tablespoon of the miso glaze.
6. Bring two opposite sides of the parchment or foil together and fold over several times, leaving some room for the steam.
7. Fold over each of the remaining sides a few times to seal the package.
8. Set aside the remaining miso glaze.
9. Pour the water into the pressure cooker.
10. Arrange the trivet and steamer basket in the bottom.
11. Stack the cod packets, folded-side up, in the basket.
12. Lock the lid in place and cook at high pressure for 5 minutes.
13. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
14. Carefully lift out each fish packet and transfer to a cutting board.
15. Bring the remaining miso glaze to a boil and remove from the heat.
16. Cut open the top of each packet and transfer to a dinner plate.
17. Drizzle the fish with a bit of the warm glaze and sprinkle with the sesame seeds before serving.

NOTE:

• Black sesame seeds can be found in some supermarkets in the Asian section, in Asian markets, and at Penzeys Spices.