Miso Black Cod with Spicy Brothy Rice (gluten-free, dairy-free)
Miso Black Cod with Spicy Brothy Rice (gluten-free, dairy-free)
Ingredients
For the Miso Black Cod
- 1/2 cup miso paste
- 1/4 cup brown sugar
- 1/4 cup water
- 4 black cod fillets, 6-ounce, skin-on
For the Spicy Brothy Rice
- 8 ounces shiitake mushrooms, sliced
- 1 tablespoon fresh ginger, minced
- 2 heads bok choy, halved lengthwise
- 4 cups vegetable broth
- 2 tablespoons gochujang
- 4 cups cooked white rice, warm
- 2 tablespoons olive oil, divided
For Garnish
- 1/4 cup green onions, chopped
- 1 teaspoon chili flakes, or to taste
- 1 teaspoon black sesame seeds
Instructions
- 1
Prepare the miso marinade: In a small saucepan, combine the miso paste, brown sugar, and 1/4 cup of water. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the mixture is well combined and slightly thickened. Remove from heat and let cool slightly.
⏱️ 5 min
- 2
Place the black cod fillets skin-side up in a shallow baking dish. Pour the cooled miso marinade evenly over the cod, ensuring all sides are coated. Cover the dish and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 3
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 4
Remove the cod from the marinade, letting any excess drip off, and place it skin-side up on the prepared baking sheet. Bake for 12-15 minutes, or until the fish is flaky and the marinade is caramelized. If desired, broil for the last 1-2 minutes to achieve a slightly charred exterior, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400
- 5
While the cod is baking, prepare the spicy brothy rice components. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced shiitake mushrooms and sauté for 5-7 minutes until softened and lightly browned. Add the minced ginger and cook for another 1-2 minutes until fragrant. Remove the mushrooms and ginger from the skillet and set aside.
⏱️ 10 min
- 6
Add the remaining 1 tablespoon of olive oil to the same skillet. Place the halved bok choy cut-side down and cook for 3-5 minutes until tender-crisp and slightly browned. Remove from heat and set aside.
⏱️ 5 min
- 7
In a separate medium saucepan, combine the vegetable broth and gochujang. Bring to a simmer over medium heat, whisking until the gochujang is fully dissolved. Add the sautéed shiitake mushrooms and ginger to the broth and keep warm over low heat.
⏱️ 10 min
- 8
To assemble, divide the warm cooked white rice among four serving bowls. Ladle a generous amount of the spicy mushroom broth over the rice in each bowl.
⏱️ 2 min
- 9
Carefully place one piece of cooked miso black cod on top of the brothy rice in each bowl. Arrange the cooked bok choy halves alongside the fish.
⏱️ 2 min
- 10
Garnish each serving with chopped green onions, a sprinkle of chili flakes, and black sesame seeds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Black Cod with Spicy Brothy Rice (gluten-free, dairy-free)
Ingredients
For the Miso Black Cod
- 1/2 cup miso paste
- 1/4 cup brown sugar
- 1/4 cup water
- 4 black cod fillets, 6-ounce, skin-on
For the Spicy Brothy Rice
- 8 ounces shiitake mushrooms, sliced
- 1 tablespoon fresh ginger, minced
- 2 heads bok choy, halved lengthwise
- 4 cups vegetable broth
- 2 tablespoons gochujang
- 4 cups cooked white rice, warm
- 2 tablespoons olive oil, divided
For Garnish
- 1/4 cup green onions, chopped
- 1 teaspoon chili flakes, or to taste
- 1 teaspoon black sesame seeds
Instructions
- 1
Prepare the miso marinade: In a small saucepan, combine the miso paste, brown sugar, and 1/4 cup of water. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the mixture is well combined and slightly thickened. Remove from heat and let cool slightly.
⏱️ 5 min - 2
Place the black cod fillets skin-side up in a shallow baking dish. Pour the cooled miso marinade evenly over the cod, ensuring all sides are coated. Cover the dish and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 3
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 4
Remove the cod from the marinade, letting any excess drip off, and place it skin-side up on the prepared baking sheet. Bake for 12-15 minutes, or until the fish is flaky and the marinade is caramelized. If desired, broil for the last 1-2 minutes to achieve a slightly charred exterior, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 5
While the cod is baking, prepare the spicy brothy rice components. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced shiitake mushrooms and sauté for 5-7 minutes until softened and lightly browned. Add the minced ginger and cook for another 1-2 minutes until fragrant. Remove the mushrooms and ginger from the skillet and set aside.
⏱️ 10 min - 6
Add the remaining 1 tablespoon of olive oil to the same skillet. Place the halved bok choy cut-side down and cook for 3-5 minutes until tender-crisp and slightly browned. Remove from heat and set aside.
⏱️ 5 min - 7
In a separate medium saucepan, combine the vegetable broth and gochujang. Bring to a simmer over medium heat, whisking until the gochujang is fully dissolved. Add the sautéed shiitake mushrooms and ginger to the broth and keep warm over low heat.
⏱️ 10 min - 8
To assemble, divide the warm cooked white rice among four serving bowls. Ladle a generous amount of the spicy mushroom broth over the rice in each bowl.
⏱️ 2 min - 9
Carefully place one piece of cooked miso black cod on top of the brothy rice in each bowl. Arrange the cooked bok choy halves alongside the fish.
⏱️ 2 min - 10
Garnish each serving with chopped green onions, a sprinkle of chili flakes, and black sesame seeds. Serve immediately.
⏱️ 1 min