dinnermedium 17h

Miso Black Cod in Spicy Brothy Rice

A gluten-free and dairy-free dish featuring miso-marinated black cod served over spicy broth with mushrooms, bok choy, and rice. The slightly sweet and pillowy fish pairs perfectly with the spicy broth and vegetables.

#gluten-free#asian#spicy#fish#dairy-free

Ingredients

Servings

Directions

1
Combine coconut sugar, mirin, white miso, rice wine vinegar, and water in a small saucepan over medium heat.
2
Stir constantly while simmering for several minutes until sugar is dissolved.
about 5m
3
Remove from heat and allow miso marinade to cool slightly.
about 5m
4
Place black cod filets in a baking dish and coat completely with the cooled miso mixture.
5
Cover the baking dish and refrigerate to marinate for 12-24 hours.
6
Preheat oven to 350°F.
7
Remove fish from baking dish and scrape off excess marinade, then pat dry with a paper towel.
8
Place fish on middle oven rack and bake for 7 minutes.
about 7m
9
Transfer fish to highest oven rack and broil on high for 5 minutes until charred and blackened on top.
about 5m
10
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
11
Add sliced mushrooms and sauté until cooked down and browned in some areas, about 10 minutes.
about 10m
12
Add ginger and garlic and sauté for 2 more minutes.
about 2m
13
Remove mushrooms and garlic mixture from pan and set aside.
14
Add quartered bok choy to the hot pan and sear on all sides until softened through, about 5 minutes total.
about 5m
15
Remove bok choy from heat and set aside.
16
Pour chicken bone broth, tamari, and sriracha into the pan and bring to a simmer, stirring to release any browned bits stuck to the pan.
about 3m
17
Once simmering, turn off heat and return cooked mushrooms to the pan with the broth.
18
To serve, add a scoop of cooked rice to a bowl.
19
Top rice with the spicy broth and mushrooms.
20
Arrange bok choy and miso black cod on top.
21
Garnish with sliced green onion, chili garlic oil, and sesame seeds.

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