Recipe: Miso Glazed Black Cod
Hi everyone. As some of you know I love cooking, baking - kitchen is really the place where I can express myself. So, I’m gonna share some of my latest experiments - most of them based on what I happen have in my pantry, fridge, and freezer. And remember, you can always substitute ingredients as long as you have the main ones pretty close. Here’s my first recipe. Let me know how you like it - or how to make it even better!
There are four parts in this recipe: fish, rice, veggies, sauce
Fish:
2 fillets of black cod, marinated in:
2 tbsp rice vinegar
1/4 cup light miso
3 tbsp mirin
1 tbsp honey
Rice:
Whole grain rice according to your need cooked in vegetable broth
Vegetables:
Bunch of carrots (6-8), washed (no need to peel, thick ones cut in half horizontally)
4-6 garlic gloves,
One inch of sliced ginger
One lemongrass stem (outer layer removed), cut diagonally in one inch pieces
Handful of cilantro, stems and leaves, finely chopped
3 tbsp olive oil
2 tbsp honey
Sauce:
4 tbsp soy
1 tbsp sesame oil
2 tbsp hot yuzu juice (you can do lemon or lime juice as well)
1 tbsp oyster sauce
2 tbsp red miso
Toppings:
Cilantro
Sesame seeds
Let’s start with the fish.
Mix the marinade ingredients and pour over the fish. Let marinate at least 30 minutes in the fridge. Do this in advance.
Whole grain rice needs about 45 minutes to cook, so if you use that start cooking it now. White rice cooks much faster. Use the package instructions.
Preheat oven to broil, and place a cast iron pan in the oven to heat up. Take the fish out from the fridge.
Prepare your vegetables. If your carrots are thick, cut them in half horizontally. Thinner ones can stay as whole.
Heat the olive oil and honey in medium temperature on a skillet pan. Once hot, add ginger, garlic, lemongrass, and cilantro. Stir occassionally, avoid burning, but let them get brown. Add the carrots, and stir fry first on medium, then lower the temperature. You can add a lid at the end to keep carrots warm when you cook the fish. Avoid over cooking, carrots are best when they still have some bite.
Remove extra marinade from the black cod, but don’t wipe it away. Pour some oil (sesame oil is good) on the hot pan and put the fish skin side up on the pan. Be super careful with the hot pan! Broil for 2-3 minutes. Turn the fish around and broil for another 2-3 minutes. Then switch your oven to bake mode (400F) and bake the fish for about 10 more minutes. It should look flaky when ready.
While your fish is baking, make the sauce by mixing everything. Taste and adjust.
Put some rice, vegetables and a piece of fish on each plate. Pour sauce and topping on top of the fish. Enjoy!
ps. When I made this dish, I didn’t measure… For the recipe I tried to write down the measurements, but please taste, taste, taste and adjust according it! The marinate is supposed to be sweet, the sauce more salty. I look forward to your feedback!
