Miso Glazed Black Cod (gf) Recipe
Seasonal vegetables, crispy lotus root, and coconut rice
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Ingredients
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Miso Glaze
Black Cod
Coconut Rice
Seasonal Vegetables
Crispy Lotus Root
Method
Miso Glaze Preparation
- 1
Prepare the Miso Glaze
In a bowl, whisk together the white miso paste, mirin, soy sauce, brown sugar, and sesame oil until smooth. Set aside.
Black Cod Preparation
- 2
Prepare the Black Cod
Lightly salt the black cod fillets on both sides and let them marinate in the miso glaze for at least 30 minutes.
Coconut Rice Preparation
- 3
Cook the Coconut Rice
In a saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is fully cooked and fluffy.
Vegetables Preparation
- 4
Sauté the Seasonal Vegetables
In a hot skillet, add a splash of oil and sauté the asparagus, carrots, and red bell pepper for about 5-7 minutes until tender-crisp. Remove from heat and set aside.
Crispy Lotus Root Preparation
- 5
Fry the Lotus Root
Heat the oil in a frying pan. Dredge the lotus root slices in rice flour and fry them in hot oil until golden and crispy, about 3-4 minutes. Drain on paper towels.
Cooking the Black Cod
- 6
Cook the Black Cod
Preheat the oven to 400°F (200°C). Place the marinated black cod on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the fish is flaky and cooked through.
Serving
- 7
Plate the Dish
On each plate, serve a portion of coconut rice, topped with miso glazed black cod, sautéed seasonal vegetables, and crispy lotus root for garnish. Enjoy!
