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Dairy-Free
Miso Glazed Cod with Jasmine Rice, and Bok Choy
Recipe

10 INGREDIENTS • 9 STEPS • 45MINS

Miso Glazed Cod with Jasmine Rice, and Bok Choy

4
2 ratings
A recipe by Allrecipes: "This is a take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time."
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Miso Glazed Cod with Jasmine Rice, and Bok Choy
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Allrecipes: "This is a take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time."
45MINS
Total Time
$2.45
Cost Per Serving
Ingredients
Servings
2
US / Metric
Baby Bok Choy
2
Baby Bok Choy
French Baby Carrots
6
French Baby Carrots
White Miso Paste
2 Tbsp
White Miso Paste
Mirin
2 Tbsp
Mirin
Cooking Sake
2 Tbsp
Cooking Sake
Brown Sugar
1 Tbsp
Brown Sugar
Cod Fillet
2
Cod Fillets
Jasmine Rice
2/3 cup
Jasmine Rice
Edamame
1 2/3 cups
Edamame
Vegetable Oil
1 Tbsp
Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
462
Fat
12.3 g
Protein
16.2 g
Carbs
71.7 g
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Miso Glazed Cod with Jasmine Rice, and Bok Choy
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Set oven to broil on high. Cut the Baby Bok Choy (2) in half lengthwise, and set aside. Cut the French Baby Carrots (6) in half lengthwise, and set aside.
step 1 Set oven to broil on high. Cut the Baby Bok Choy (2) in half lengthwise, and set aside. Cut the French Baby Carrots (6) in half lengthwise, and set aside.
step 2
In a small saucepan over medium heat, add White Miso Paste (2 Tbsp), Mirin (2 Tbsp), Cooking Sake (2 Tbsp), Brown Sugar (1 Tbsp), and one tablespoon of water. Cook for two minutes until sugar dissolved and is slightly thickened.
step 3
Remove from heat and cool completely.
step 4
Pat dry Cod Fillets (2) with paper towels. Place fillets on a sheet pan lined with parchment paper and brush marinade over the fillets. Let marinate for 15 minutes.
step 4 Pat dry Cod Fillets (2) with paper towels. Place fillets on a sheet pan lined with parchment paper and brush marinade over the fillets. Let marinate for 15 minutes.
step 5
Meanwhile, in a medium saucepan, add one cup of water and the rice and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low and simmer for ten minutes. Remove from heat, fluff rice, and hold until plating.
step 5 Meanwhile, in a medium saucepan, add one cup of water and the rice and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low and simmer for ten minutes. Remove from heat, fluff rice, and hold until plating.
step 6
Place cod fillets on a sheet pan lined with parchment paper and roast for 8 minutes until fillets are fork tender and caramelized. Remove from oven and keep warm for plating.
step 6 Place cod fillets on a sheet pan lined with parchment paper and roast for 8 minutes until fillets are fork tender and caramelized. Remove from oven and keep warm for plating.
step 7
While the fish is roasting, heat Vegetable Oil (1 Tbsp) over medium heat in a medium saute pan. Add baby bok choy and a quarter teaspoon of salt and cook for one minute.
step 8
Add the carrots and Edamame (1 2/3 cups) and cook for an additional thirty seconds, stirring occasionally. Remove from heat and keep warm for plating.
step 8 Add the carrots and Edamame (1 2/3 cups) and cook for an additional thirty seconds, stirring occasionally. Remove from heat and keep warm for plating.
step 9
Divide the Jasmine Rice (2/3 cup) between two plates. Lay a piece of cod over the rice. Place vegetables around the rice.
step 9 Divide the Jasmine Rice (2/3 cup) between two plates. Lay a piece of cod over the rice. Place vegetables around the rice.
Tags
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Dairy-Free
Gluten-Free
Asian
Shellfish-Free
Meals for Two
Seafood
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