Name: Miso-glazed black cod
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz black cod fillet, 1-inch thick, patted dry; 1 tbsp white miso paste; 2 1/2 tsp mirin; 1 1/4 tsp granulated sugar; 1/4 cup jasmine rice, rinsed; 1/3 cup water; 5 oz baby bok choy, halved lengthwise; 1 tsp low-sodium soy sauce; 1 tsp rice vinegar

Ingredients

9 items

8 oz black cod fillet, 1-inch thick, patted dry
1 tbsp white miso paste
2 1/2 tsp mirin
1 1/4 tsp granulated sugar
1/4 cup jasmine rice, rinsed
1/3 cup water
5 oz baby bok choy, halved lengthwise
1 tsp low-sodium soy sauce
1 tsp rice vinegar

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. In a small saucepan over medium heat, whisk the miso, mirin, and sugar until the sugar dissolves. Let the mixture cool slightly.
Place the cod in a small baking dish and coat thoroughly with the miso glaze. Let the fish marinate at room temperature for 20 minutes.
Place the cod in the oven. Bake for 10 minutes. At the same time, combine the rice and water in a small pot. Bring to a boil, then reduce to a low simmer, cover tightly, and cook for 12 minutes.
Check the cod. It should be opaque and flake easily. Broil for 1 to 2 minutes for color, watching closely to ensure the glaze does not burn. Done when flesh flakes easily, 145°F.
While the rice finishes, place a steamer basket over boiling water. Add the bok choy, cover, and steam for 4 to 5 minutes until the stems are tender. Toss with the soy sauce and vinegar.
Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and serve alongside the glazed cod and steamed bok choy.

Nutrition

Ingredients

Instructions

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