Combine miso, saké, brown sugar and mirin in small saucepan. Bring to gentle simmer, and cook about 5 minutes.
Place cod and shrimp in baking dish, and pour miso mixture on top. Refrigerate at least 4 hours, and up to 24 hours.
Stir together 2 ½ cups water, rice and miso soup mix in rice cooker. Cook.
Remove fish from marinade and pat dry. Heat oven to 400˚F.
Heat oven-safe pan on over medium-high heat and coat with thin film of oil. Place cod, skin side up, in pan and sear until light brown, 1–2 minutes. Flip and place in oven to finish cooking, about 5 minutes.
Remove from oven and use a spatula to carefully transfer cod to plate. Add shrimp to pan and sauté until cooked through.
Mix together cucumber, sesame oil, lemon juice, scallions and cilantro, and season with salt, to taste.
Split rice among four bowls, and top with cod, shrimp and cucumber salad. Serves 4.
Andrew Fortgang, co-owner and wine director at Le Pigeon and Canard, in Portland, Oregon, recommends the Aval Cidre Artisanal, which comes from Brittany, “where the tradition of cider-making goes back millennia. The cider is dry, with just a hint of fruitiness which places the fruit in the dish, but also has a nice funky note that brings out the miso.”