Miso Black Cod in Spicy Brothy Rice | Caitlin Jesson
Miso Black Cod in Spicy Brothy Rice
30 mins prepServes 4
This dish features slightly sweet, pillowy black cod served with spicy broth infused with mushrooms and bok choy. It's an easy gluten-free and dairy-free recipe that can impress anyone. Perfectly baked and garnished, this meal is bursting with flavor and nutrition.
1: Combine coconut sugar, mirin, white miso, rice wine vinegar, and water in a small saucepan over medium heat. Simmer, stirring constantly, until sugar is dissolved.
2: Remove from heat and let the marinade cool slightly.
3: Coat the black cod filets in the cooled miso mixture in a baking dish and let marinate for 12-24 hours.
4: Preheat the oven to 350°F. Remove fish from marinade, scrape off excess, and pat dry.
5: Bake for 7 minutes, then broil on high for 5 minutes until the top is charred.
6: Heat olive oil in a skillet over medium-high heat, add mushrooms, and sauté for about 10 minutes until browned. Add ginger and garlic and sauté for 2 more minutes, then set aside.
7: Sear bok choy in the hot pan for about 5 minutes until softened.
8: Add chicken bone broth, tamari, and sriracha to the pan, bring to a simmer, scraping any stuck bits.
9: Turn off heat and return mushrooms to the broth.
10: To serve, add a scoop of cooked rice to a bowl, top with broth, bok choy, and miso cod, and garnish with green onion, chili garlic oil, and sesame seeds.
