Seared Misoyaki Cod Recipe
Recipe information
Make Seared Misoyaki Cod in just 1h 30m. broccolini + seared rice cake + pickled shallot + yuzu aioli
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Ingredients
Fish
Broccolini
Seared Rice Cake
Pickled Shallot
Yuzu Aioli
Pickled Shallot
1. Prepare the Pickled Shallot
Thinly slice the shallots and place them in a bowl. In a separate bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the shallots, ensuring they are fully submerged. Let them sit for at least 30 minutes.
Marinate the Cod
2. Marinate the Cod
In a small bowl, whisk together the white miso paste, sake, mirin, and soy sauce. Place the cod fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
Cook the Broccolini
3. Sauté the Broccolini
In a large skillet, heat olive oil over medium heat. Add the broccolini, salt, and pepper. Sauté for about 5-7 minutes until tender and slightly charred. Remove from heat and set aside.
Cook the Rice Cakes
4. Prepare the Seared Rice Cakes
In a saucepan, bring water to a boil. Add the rice cakes and cook according to package instructions, usually about 5-10 minutes. Drain and pat dry. In a skillet, heat sesame oil over medium-high heat. Add the rice cakes and sear for about 3-4 minutes on each side until golden brown. Remove from heat.
Cook the Cod
5. Sear the Cod
Heat a non-stick skillet over medium-high heat. Remove the cod from the marinade and gently place it in the skillet. Sear for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily. Remove from heat.
Make the Yuzu Aioli
6. Prepare the Yuzu Aioli
In a mixing bowl, combine mayonnaise, yuzu juice, minced garlic, and salt to taste. Mix well until smooth and creamy. Adjust seasoning if necessary.
Plate the Dish
7. Assemble the Dish
On a plate, place a seared rice cake, top it with a piece of seared cod, and arrange the sautéed broccolini on the side. Garnish with pickled shallots and a drizzle of yuzu aioli. Serve immediately.
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