Black Cod with Ginger Scallion Rice
Black Cod with Ginger Scallion Rice
Ingredients
For the Black Cod
- 4 black cod fillets, about 6 ounces each, skin on or off
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, optional
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon cooking oil, such as canola or grapeseed, as needed
For the Ginger Scallion Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 1/4 cups water
- 2 tablespoons fresh ginger, finely minced
- 1/2 cup scallions, thinly sliced, white and light green parts
- 2 tablespoons sesame oil
- 1 tablespoon light soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
For Garnish
- 1 teaspoon toasted sesame seeds
- 1 tablespoon scallions, thinly sliced, green parts
Instructions
- 1
Prepare the black cod marinade: In a shallow dish or a resealable plastic bag, whisk together the soy sauce, mirin, sake (if using), grated ginger, minced garlic, sesame oil, brown sugar, salt, and black pepper. Add the black cod fillets, ensuring they are fully coated. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes. Do not marinate for too long as the fish can become too salty.
⏱️ 15 min
- 2
Cook the jasmine rice: In a medium saucepan with a tight-fitting lid, combine the rinsed jasmine rice and water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 5-10 minutes. Do not lift the lid during this time.
⏱️ 20 min
- 3
Prepare the ginger scallion mixture for the rice: While the rice is cooking, in a small heatproof bowl, combine the finely minced ginger, sliced scallions (white and light green parts), light soy sauce, salt, and white pepper. Heat the 2 tablespoons of sesame oil in a small saucepan over medium-high heat until shimmering, but not smoking. Carefully pour the hot oil over the ginger and scallion mixture. It should sizzle. Stir well to combine.
⏱️ 10 min
- 4
Cook the black cod: Preheat your oven to 400°F (200°C) if baking, or heat a large oven-safe skillet over medium-high heat with 1 tablespoon of cooking oil if pan-searing/finishing in the oven. Remove the cod from the marinade, letting any excess drip off. If baking, place the fillets skin-side down on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the fish flakes easily with a fork. If pan-searing, place fillets skin-side down in the hot skillet and sear for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes, then transfer the skillet to the preheated oven for 5-7 minutes to finish cooking through.
⏱️ 15 min•🌡️ 400
- 5
Assemble the ginger scallion rice: Fluff the cooked jasmine rice with a fork. Add the ginger scallion oil mixture to the rice and gently fold until evenly distributed.
⏱️ 2 min
- 6
Serve: Divide the ginger scallion rice among four plates. Place a cooked black cod fillet on top of each serving of rice. Garnish with toasted sesame seeds and additional thinly sliced green scallions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Black Cod with Ginger Scallion Rice
Ingredients
For the Black Cod
- 4 black cod fillets, about 6 ounces each, skin on or off
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, optional
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon cooking oil, such as canola or grapeseed, as needed
For the Ginger Scallion Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 1/4 cups water
- 2 tablespoons fresh ginger, finely minced
- 1/2 cup scallions, thinly sliced, white and light green parts
- 2 tablespoons sesame oil
- 1 tablespoon light soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
For Garnish
- 1 teaspoon toasted sesame seeds
- 1 tablespoon scallions, thinly sliced, green parts
Instructions
- 1
Prepare the black cod marinade: In a shallow dish or a resealable plastic bag, whisk together the soy sauce, mirin, sake (if using), grated ginger, minced garlic, sesame oil, brown sugar, salt, and black pepper. Add the black cod fillets, ensuring they are fully coated. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes. Do not marinate for too long as the fish can become too salty.
⏱️ 15 min - 2
Cook the jasmine rice: In a medium saucepan with a tight-fitting lid, combine the rinsed jasmine rice and water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 5-10 minutes. Do not lift the lid during this time.
⏱️ 20 min - 3
Prepare the ginger scallion mixture for the rice: While the rice is cooking, in a small heatproof bowl, combine the finely minced ginger, sliced scallions (white and light green parts), light soy sauce, salt, and white pepper. Heat the 2 tablespoons of sesame oil in a small saucepan over medium-high heat until shimmering, but not smoking. Carefully pour the hot oil over the ginger and scallion mixture. It should sizzle. Stir well to combine.
⏱️ 10 min - 4
Cook the black cod: Preheat your oven to 400°F (200°C) if baking, or heat a large oven-safe skillet over medium-high heat with 1 tablespoon of cooking oil if pan-searing/finishing in the oven. Remove the cod from the marinade, letting any excess drip off. If baking, place the fillets skin-side down on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the fish flakes easily with a fork. If pan-searing, place fillets skin-side down in the hot skillet and sear for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes, then transfer the skillet to the preheated oven for 5-7 minutes to finish cooking through.
⏱️ 15 min•🌡️ 400 - 5
Assemble the ginger scallion rice: Fluff the cooked jasmine rice with a fork. Add the ginger scallion oil mixture to the rice and gently fold until evenly distributed.
⏱️ 2 min - 6
Serve: Divide the ginger scallion rice among four plates. Place a cooked black cod fillet on top of each serving of rice. Garnish with toasted sesame seeds and additional thinly sliced green scallions. Serve immediately.
⏱️ 3 min