Miso-Sake Glazed Black Cod over Forbidden Rice
An elevated take on the classic rice bowl featuring buttery, melt-in-your-mouth Black Cod marinated in a savory-sweet miso and sake reduction. Served over a bed of aromatic forbidden black rice, this dish is complemented by charred baby bok choy, pickled watermelon radish, and a delicate sprinkle of furikake and micro-greens.
High-ProteinGluten-FreeDairy-FreeDinner
Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 2
Ingredients
- •2 Black Cod fillets (Sablefish), approximately 6 oz each
- •1/2 cup White Miso paste (certified gluten-free)
- •1/4 cup Sake
- •1/4 cup Mirin
- •3 tablespoons Coconut sugar
- •1 teaspoon Fresh ginger, finely grated
- •1 cup Forbidden black rice, rinsed
- •1 3/4 cups Water
- •4 Baby bok choy, halved lengthwise
- •1 tablespoon Toasted sesame oil
- •1 Watermelon radish, thinly sliced
- •1/4 cup Rice vinegar
- •1 tablespoon Granulated sugar
- •1/2 teaspoon Sea salt
- •2 tablespoons Gluten-free Furikake
- •1/2 cup Micro-greens for garnish
Instructions
- 1Prepare the miso marinade by simmering sake and mirin in a small saucepan for 2 minutes to cook off the alcohol. Whisk in the miso paste, coconut sugar, and grated ginger until smooth. Allow the glaze to cool to room temperature.
- 2Place the cod fillets in a shallow glass dish and coat thoroughly with the miso glaze. Cover and marinate in the refrigerator for at least 3 hours, though 24 hours is recommended for authentic flavor depth.
- 3In a small bowl, whisk together rice vinegar, granulated sugar, and salt. Add the watermelon radish slices and set aside to quick-pickle for at least 30 minutes.
- 4In a medium saucepan, combine the forbidden rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until the water is absorbed and the rice is tender. Keep covered and let steam for 5 minutes before fluffing with a fork.
- 5Set your oven to the broil setting and line a baking sheet with parchment paper or foil. Remove the cod from the marinade, leaving a thin layer of glaze on top, and place on the baking sheet. Broil for 6 to 8 minutes until the surface is deeply caramelized and charred in spots and the fish is opaque throughout.
- 6While the fish is broiling, heat sesame oil in a large skillet over medium-high heat. Place the baby bok choy cut-side down and sear for 2-3 minutes until charred. Add a splash of water, cover with a lid, and steam for 1 minute until tender-crisp.
- 7To serve, divide the black rice between two bowls. Top with a piece of miso cod and the charred bok choy.
- 8Garnish with the pickled watermelon radish, a heavy sprinkle of furikake, and a tuft of micro-greens.
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