Miso Black Cod with Spicy Brothy Rice
Serves 1
Directions
- 1Combine sugar, mirin, miso, rice wine vinegar and water in a saucepan over medium heat.
- 2Simmer until sugar is dissolved, stirring constantly. Remove from heat and allow to cool slightly.
- 3Add fish to a baking dish and coat with the cooled miso mixture. Cover and let marinate for 12-24 hours.
- 4Preheat oven to 350°F. Remove fish from baking dish and scrape off excess marinade, then pat fish dry with a paper towel.
- 5Bake 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.
- 6Heat 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.
- 7Add ginger and garlic and sauté two minutes longer then remove from pan and set aside.
- 8Add bok choy to your hot pan and sear on all sides until softened through, then remove from heat, about 5 minutes total.
- 9Add bone broth, tamari and sriracha to your pan and bring to a simmer, stirring to release anything that may have stuck to the pan.
- 10Turn off heat once simmering and return mushrooms to pan with your broth.
- 11Add 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
- 8 oz shiitake mushrooms, stems removed and sliced
- 2 tbsp olive oil
- 2 tsp fresh ginger, grated
- 2 cloves garlic, grated
- 2 cups chicken bone broth
- 2 tbsp tamari
- 1 tbsp sriracha
- for garnish Green onion, thinly sliced
- for garnish Chili garlic oil
- for garnish Sesame seeds
- for serving Cooked white rice
- 0.25 cup coconut sugar
- 3 tbsp mirin
- 0.75 cup white miso
- 1 tbsp rice wine vinegar
- 0.25 cup water
- 4 6-7 oz black cod filets
Equipment
baking dishsaucepanovenpaper towellarge skillet
Tips
- Marinate the cod for 12-24 hours for best flavor.
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