Miso-glazed Black Cod

Ingredients

  • 3/4 lb black cod, filleted and skinned
  • Miso marinade (we buy this pre-mixed at Hooked)

Japanese mushroom rice

  • 1 rice cup Japanese short-grain rice (or jasmine)
  • Sliced mushrooms (shiitake, shimeji, and/or king oyster)
  • 1 tsp dashi powder (Japanese soup stock)
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 clove minced garlic, roughly chopped
  • 1 stalk green onion, sliced
  • 1 tbsp butter

Stir Fried Bok Choy

  • Baby Bok choy
  • 2 cloves garlic
  • 2 tbsp vegetable oil

Method

  • Preheat bbq to about 500F
  • Wash and rinse bok choy.  Sit to fully dry on paper towels
  • Add dashi to 1 cup water and stir to mix
  • Add dashi broth, soy, fish sauce, garlic and rice to rice cooker.  Arrange mushrooms on top.  Cook rice
  • Cover bottom and top of fish with marinade, in foil pushed up around fish (but not covering top).  Most recipes suggest marinating overnight but per Serious Eats this doesn't really do much of anything, so I don't bother
  • About 10 minutes after rice finishes cooking, quickly open the lid, toss in the green onions and butter, and put lid back on, so that the green onion is slightly wilted when served, but not fully cooked
  • Place fish on grill, and cook until temperature reaches 145F.  The heat radiating from the bbq lid should carmelize the marinade
  • Heat wok over high heat, then add oil and garlic, and quickly add the bok choy.  Stir fry for about one minute until cooked
  • Plate fish, rice and bok choy and serve immediately

Notes

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