Yuzu-Miso Glazed Black Cod...Yuzu-Miso Glazed Black Cod with Lemongrass Forbidden Rice

A sophisticated harmony of buttery black cod marinated in white miso and yuzu, served atop aromatic coconut-lemongrass black rice and ginger-wilted bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, whisk miso, mirin, and sake over low heat until smooth. Cool completely, then stir in yuzu juice. Marinate cod in this mixture for 24 hours (preferred) or at least 4 hours.

2. 02

   Rinse the forbidden rice. In a small pot, combine rice, 3/4 cup water, coconut milk, and the bruised lemongrass. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes until liquid is absorbed.

3. 03

   Preheat oven to 400°F (200°C). Remove cod from marinade, wiping off excess to prevent burning. Reserve a small amount of marinade for basting.

4. 04

   Heat an oven-proof non-stick skillet over medium-high heat. Add a touch of neutral oil and sear the cod skin-side up for 2 minutes. Flip carefully.

5. 05

   Transfer the skillet to the oven. Roast for 8-10 minutes, basting once with reserved marinade, until the surface is caramelized and the fish flakes easily.

6. 06

   While the fish rests, steam or sauté the baby bok choy with grated ginger and sesame oil until just tender but vibrant green.

7. 07

   Discard lemongrass from the rice. Place a mound of rice in the center of a warm plate, arrange bok choy alongside, and crown with the black cod. Garnish with micro-cilantro.