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RECIPE
10 INGREDIENTS9 STEPS45min

Miso Glazed Cod with Jasmine Rice, and Bok Choy

4.0
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."
Miso Glazed Cod with Jasmine Rice, and Bok Choy Recipe | SideChef
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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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$3.52
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Baby Bok Choy
6
French Baby Carrots
2 Tbsp
Mirin
2 Tbsp
Cooking Sake
1 Tbsp
Brown Sugar
2
Cod Fillets
2/3 cup
1 2/3 cups
Edamame
1 Tbsp
Vegetable Oil
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Nutrition Per Serving

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CALORIES
544
FAT
13.1 g
PROTEIN
28.7 g
CARBS
77.9 g

Cooking Instructions

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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 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 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 9
Divide the Jasmine Rice (2/3 cup) between two plates. Lay a piece of cod over the rice. Place vegetables around the rice.
ADD TO PLAN

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Nutrition Per Serving
Calories
544
% Daily Value*
Fat
13.1 g
17%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
44.1 mg
15%
Carbohydrates
77.9 g
28%
Fiber
8.9 g
32%
Sugars
25.0 g
--
Protein
28.7 g
57%
Sodium
1259.1 mg
55%
Vitamin D
--
--
Calcium
231.0 mg
18%
Iron
5.1 mg
28%
Potassium
687.1 mg
15%
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