Miso Black Cod in Spicy Brothy Rice

Name: Miso Black Cod in Spicy Brothy Rice
Cook time: 55 min
Yield: 4 servings
Ingredients: 0.25 cup coconut sugar; 3 tbsp mirin; 0.75 cup white miso; 1 tbsp rice wine vinegar; 0.25 cup water; 4 filets black cod filets; 2 tbsp olive oil; 8 oz shiitake mushrooms; 2 tsp fresh ginger grated; 2 clove garlic grated; 2 baby bok choy quartered; 2 cups chicken bone broth; 2 tbsp tamari; 1 tbsp sriracha; 0 white rice; 0 green onion thinly sliced; 0 chili garlic oil; 0 sesame seeds

A delightful combination of sweet and flaky miso black cod with a spicy rice broth, mushrooms, and bok choy, making it a perfect gluten-free and dairy-free meal.

By @caitlinjesson

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

0.25 cup coconut sugar
3 tbsp mirin
0.75 cup white miso
1 tbsp rice wine vinegar
0.25 cup water
4 filets black cod filets
2 tbsp olive oil
8 oz shiitake mushrooms
2 tsp fresh ginger grated
2 clove garlic grated
2 baby bok choy quartered
2 cups chicken bone broth
2 tbsp tamari
1 tbsp sriracha
0 white rice
0 green onion thinly sliced
0 chili garlic oil
0 sesame seeds

Instructions

To make the miso marinade, combine 1/4 cup coconut sugar, 3 tbsp mirin, 3/4 cup white miso, 1 tbsp rice wine vinegar, and 1/4 cup water in a small saucepan over medium heat. Allow marinade to simmer for several minutes, stirring constantly, until the sugar is dissolved.
Remove the marinade from heat and let it cool slightly. Place 4 (6-7 oz) black cod filets in a baking dish and coat with the cooled miso mixture. Cover and let marinade for 12-24 hours.
Preheat oven to 350°F. Remove the fish from the baking dish, scrape off excess marinade, and pat dry with a paper towel. Bake on the middle rack for 7 minutes, then transfer to the top rack and broil on high for 5 minutes until the fish is charred and blackened.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz shiitake mushrooms, stems removed and sliced, and sauté until they are cooked down and browned in some areas, about 10 minutes.
Add 2 tsp fresh ginger, grated, and 2 cloves garlic, grated, to the pan. Sauté for an additional 2 minutes before removing the mixture from the pan and setting aside.
Add 2 baby bok choy, quartered, to the pan and sear on all sides until softened through, about 5 minutes total.
Add 2 cups of chicken bone broth, 2 tbsp tamari, and 1 tbsp sriracha to the pan and bring to a simmer, stirring to release anything stuck to the pan. Turn off the heat once simmering, and return mushrooms to the pan with your broth.
To serve, add a scoop of cooked white rice to a bowl, then top with broth, and finish with bok choy and miso cod. Garnish with sliced green onions, chili garlic oil, and sesame seeds.