Miso Yaki Cod Recipe
broccolini, crispy rice cake, yuzu aioli, pickled shallot
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Ingredients
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Miso Yaki Cod
Broccolini
Crispy Rice Cake
Yuzu Aioli
Pickled Shallot
Method
Miso Yaki Cod
- 1
Prepare the Marinade
In a bowl, mix together white miso paste, mirin, sugar, and soy sauce until well combined.
- 2
Marinate the Cod
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.
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Bake the Cod
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.
Broccolini
- 5
- 6
Sauté 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.
Crispy Rice Cake
- 7
Make Rice Mixture
In a bowl, combine cooked sushi rice, rice flour, and water. Mix until you have a thick batter.
- 8
Shape the Rice Cakes
Form the rice mixture into small cakes, about the size of your palm.
- 9
Fry 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.
Yuzu Aioli
- 10
Mix the Aioli
In a small bowl, combine mayonnaise, yuzu juice, minced garlic, and salt. Whisk until smooth and well blended.
Pickled Shallot
- 11
Prepare the Pickling Liquid
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
- 12
Pickle the Shallots
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.