broccolini, crispy rice cake, yuzu aioli, pickled shallot

In a bowl, mix together white miso paste, mirin, sugar, and soy sauce until well combined.

Prepare the Marinade

Place cod fillets in a shallow dish and pour the marinade over the fillets. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

Marinate the Cod

Preheat the Oven

Place the marinated cod on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the cod is flaky and cooked through.

Bake the Cod

Wash the broccolini and trim the ends. In a skillet, heat olive oil over medium-high heat.

Prepare the Broccolini

Add the broccolini to the skillet along with salt and black pepper. Sauté for about 5-7 minutes until tender and slightly charred.

Sauté the Broccolini

In a bowl, combine cooked sushi rice, rice flour, and water. Mix until you have a thick batter.

Make Rice Mixture

Form the rice mixture into small cakes, about the size of your palm.

Shape the Rice Cakes

In a large pan, heat vegetable oil over medium heat. Fry the rice cakes for 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Fry the Rice Cakes

In a small bowl, combine mayonnaise, yuzu juice, minced garlic, and salt. Whisk until smooth and well blended.

Mix the Aioli

In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.

Prepare the Pickling Liquid

Place the sliced shallots in a jar and pour the hot pickling liquid over them. Let it sit for at least 30 minutes before serving.

miso yaki cod

Recipe information

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