Seared Misoyaki Cod Recipe

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

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.

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.

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.

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.

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.

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.