Miso Cod

Ingredients

  • 4  x  4 ounce pieces of Black Cod

  • White Quinua

  • Cauliflower Rice

  • Kale

  • 1 clove Garlic

Miso Marinade:

  • 3 tablespoons mirin (or you can use white wine or rice wine vinegar)

  • 3 tablespoons sake

  • 1/3 cup white miso paste

  • 1/3 cup coconut sugar

Sake Braised Kale

  • 2–3 Cups shredded Kale (thinly sliced)

  • 1 tablespoon oil

  • splash Sake

  • salt and pepper to taste

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Directions

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Next, add the sugar and cook until dissolved. Remove from heat and let cool. Separate about 2 tablespoons of the sauce to add to your fish once it’s cooked. Add fish to the marinade, coat on both sides, cover and refrigerate. I usually keep mine in the fridge for at least 2-5 hours, sometimes overnight.

When you are ready to start cooking, start with the Quinua. Quinua can take about 20-30 mintues. I usually do about a 1/4 to a 1/2 cup Quinua for two people. Add a pinch of salt, pepper and a little drop of olive oil to the Quinua as it starts to cook. Once the Quinua is cooked about half way, add a splash of sake.

Preheat the oven to 400 degrees and prep a pan on the stove top to medium/high heat with ghee. I like to use this type of butter when cooking on high heat because it does not burn. Once the pan is hot and the over has heated. Remove the cod from the marinade and allow excess marinade to come off the fish before placing it in the pan. Put the cod on the pan for about 2 minutes on each side or until there is a golden crust on the cod. Then remove from the cod from the pan and place in the over at 400 degrees for 8-10 minutes or until flakey.

Next, add Cauliflower to a wok or you can use a pan, I love using a woke because it really evenly distributed the heat! Make sure the pan is pretty hot before you place the Cauliflower into the pan. The goal with cooking the Cauliflower is to get a good char on it to add flavor. So I typically cook my Cauliflower on a higher heat to get it nice and brown. Add a splash of olive oil to the pan + your one clove of garlic + Salt and pepper to taste. Keep in pan and stir until it is golden brown. This can take around 10 - 15 minutes.

Kale, similar to the Cauliflower, add to a wok or large pan at a medium heat. Add a splash of olive oil and salt pepper. Once the kale has started to shrink down, add a splash of sake. Keep in pan and stir until it has a nice char. Again, keep this at a nice heat to give the kale the charred taste. This can take around 10 minutes.

Remember that extra 2 tablespoons of marinade I told you to set aside and place in the fridge? Time to get it out, place in a pan and reheat.

Time to plate!

I usually do the Quinua at the base, Cauliflower rice, then kale. Add cod to the top + drizzle with hot marinade. Eat Up!

FoodTyler GroveFood, Recipes, lunch/dinner