L’Artisan: Miso-Ginger Baked Black Cod
Jasmine Rice, Sautéed Asian Greens & Oyster Mushrooms
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
Anyone who has experienced miso cod melting on their tongue knows that intense salty-sweet finesse. Based on a traditional Japanese preparation, it’s a legendary dish on high-end restaurant menus. In this version, you’ll brush a mixture of miso, honey and lime over black cod—sustainably wild-caught off the coast of B.C., so it’s better for you and the environment. When the broiled-to-golden fillets come to the table with jasmine rice and Asian vegetables perfumed with ginger and garlic, you’ll be glad you got a reservation.
We will send you:
- 2 Wild-caught black cod fillets
- 340g Asian greens (yu choy or gai lan)
- 15ml Ginger paste
- 115g Oyster mushrooms
- 2 Garlic cloves
- 1 Lime
- 15ml Mirin
- 160g Jasmine rice
- 20g White miso paste
- 14g Honey
Contains: Cod, Soy, Sulphites
You will need:
Medium pot
Large pan
Sheet pan
Grater
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
38 g
Saturated Fat
8 g
Sodium
620 mg
Total Carb
92 g
Sugars
11 g
Protein
43 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; halve crosswise. Tear the mushrooms into 1-inch pieces. Grate the garlic. Juice the lime.
Make the glaze
In a small bowl, combine the miso, honey, mirin, ½ the garlic, ½ the ginger and ½ the lime juice.
Bake the cod
Pat the cod dry with paper towel. Arrange on a lined sheet pan and brush with the glaze. Bake, 8 to 10 min., until partially cooked. Switch the oven to broil, 2 to 3 min., until the glaze has browned and the cod* is cooked through.
Cook the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the remaining garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the yu choy, mushrooms and S&P. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Plate your dish
Divide the rice, cod and vegetables between your plates. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
