Miso Black Cod with Spicy Brothy Rice

Serves 1
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Directions

  1. 1Combine sugar, mirin, miso, rice wine vinegar and water in a saucepan over medium heat.
  2. 2Combine sugar, mirin, miso, rice wine vinegar and water in a saucepan over medium heat.
  3. 3Combine sugar, mirin, miso, rice wine vinegar and water in a saucepan over medium heat.
  4. 4Simmer until sugar is dissolved, stirring constantly. Remove from heat and allow to cool slightly.
  5. 5Simmer until sugar is dissolved, stirring constantly. Remove from heat and allow to cool slightly.
  6. 6Simmer until sugar is dissolved, stirring constantly. Remove from heat and allow to cool slightly.
  7. 7Add fish to a baking dish and coat with the cooled miso mixture. Cover and let marinate for 12-24 hours.
  8. 8Add fish to a baking dish and coat with the cooled miso mixture. Cover and let marinate for 12-24 hours.
  9. 9Add fish to a baking dish and coat with the cooled miso mixture. Cover and let marinate for 12-24 hours.
  10. 10Preheat oven to 350°F. Remove fish from baking dish and scrape off excess marinade, then pat fish dry with a paper towel.
  11. 11Preheat oven to 350°F. Remove fish from baking dish and scrape off excess marinade, then pat fish dry with a paper towel.
  12. 12Preheat oven to 350°F. Remove fish from baking dish and scrape off excess marinade, then pat fish dry with a paper towel.
  13. 13Bake on middle rack in the oven for 7 minutes then transfer to the highest rack and broil on high for 5 minutes, or until until fish looks charred and blackened on top.
  14. 14Bake on middle rack in the oven for 7 minutes then transfer to the highest rack and broil on high for 5 minutes, or until until fish looks charred and blackened on top.
  15. 15Bake on middle rack in the oven for 7 minutes then transfer to the highest rack and broil on high for 5 minutes, or until until fish looks charred and blackened on top.
  16. 16Heat olive oil in a large skillet over medium high heat. Add mushrooms and sauté until cooked down and browned in some areas, about 10 minutes.
  17. 17Heat olive oil in a large skillet over medium high heat. Add mushrooms and sauté until cooked down and browned in some areas, about 10 minutes.
  18. 18Heat olive oil in a large skillet over medium high heat. Add mushrooms and sauté until cooked down and browned in some areas, about 10 minutes.
  19. 19Add ginger and garlic and sauté two minutes longer then remove from pan and set aside.
  20. 20Add ginger and garlic and sauté two minutes longer then remove from pan and set aside.
  21. 21Add ginger and garlic and sauté two minutes longer then remove from pan and set aside.
  22. 22Add bok choy to your hot pan and sear on all sides until softened through, then remove from heat, about 5 minutes total.
  23. 23Add bok choy to your hot pan and sear on all sides until softened through, then remove from heat, about 5 minutes total.
  24. 24Add bok choy to your hot pan and sear on all sides until softened through, then remove from heat, about 5 minutes total.
  25. 25Add bone broth, tamari and sriracha to your pan and bring to a simmer, stirring to release anything that may have stuck to the pan.
  26. 26Add bone broth, tamari and sriracha to your pan and bring to a simmer, stirring to release anything that may have stuck to the pan.
  27. 27Add bone broth, tamari and sriracha to your pan and bring to a simmer, stirring to release anything that may have stuck to the pan.
  28. 28Turn off heat once simmering and return mushrooms to pan with your broth.
  29. 29Turn off heat once simmering and return mushrooms to pan with your broth.
  30. 30Turn off heat once simmering and return mushrooms to pan with your broth.
  31. 31Add a scoop of rice to a bowl then top with broth and finish with bok choy and miso cod. Garnish with green onion, chili chili garlic oil and sesame seeds.
  32. 32Add a scoop of rice to a bowl then top with broth and finish with bok choy and miso cod. Garnish with green onion, chili chili garlic oil and sesame seeds.
  33. 33Add a scoop of rice to a bowl then top with broth and finish with bok choy and miso cod. Garnish with green onion, chili chili garlic oil and sesame seeds.

Ingredients

  • 2 baby bok choy, quartered
  • 2 baby bok choy, quartered
  • 2 baby bok choy, quartered
  • 8 oz shiitake mushrooms, stems removed and sliced
  • 8 oz shiitake mushrooms, stems removed and sliced
  • 8 oz shiitake mushrooms, stems removed and sliced
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tsp fresh ginger, grated
  • 2 tsp fresh ginger, grated
  • 2 tsp fresh ginger, grated
  • 2 cloves garlic, grated
  • 2 cloves garlic, grated
  • 2 cloves garlic, grated
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 2 tbsp tamari
  • 2 tbsp tamari
  • 2 tbsp tamari
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • for garnish Green onion, thinly sliced
  • for garnish Green onion, thinly sliced
  • for garnish Green onion, thinly sliced
  • for garnish Chili garlic oil
  • for garnish Chili garlic oil
  • for garnish Chili garlic oil
  • for garnish Sesame seeds
  • for garnish Sesame seeds
  • for garnish Sesame seeds
  • for serving Cooked white rice
  • for serving Cooked white rice
  • for serving Cooked white rice
  • 0.25 cup coconut sugar
  • 0.25 cup coconut sugar
  • 0.25 cup coconut sugar
  • 3 tbsp mirin
  • 3 tbsp mirin
  • 3 tbsp mirin
  • 0.75 cup white miso
  • 0.75 cup white miso
  • 0.75 cup white miso
  • 1 tbsp rice wine vinegar
  • 1 tbsp rice wine vinegar
  • 1 tbsp rice wine vinegar
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 4 6-7 oz black cod filets
  • 4 6-7 oz black cod filets
  • 4 6-7 oz black cod filets

Equipment

baking dishsaucepanovenpaper towellarge skillet

Tips

  • Marinate the cod for 12-24 hours for best flavor.