Miso Cod With Black Pilaf Rice, Wasabi Essence
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Japanese
Miso Cod With Black Pilaf Rice, Wasabi Essence
Description
Miso Cod With Black Pilaf Rice, Wasabi Essence combines tender cod fish coated in a honey, mirin, and white miso glaze that adds a mild sweetness and umami character. The cod is baked at a high temperature to gently cook it through without drying. The accompanying black Venus rice is treated as a pilaf, starting by sweating onions in butter before simmering with fish stock to release a rich, savory flavor and soft but slightly chewy texture. The wasabi essence is a smooth emulsion of wasabi powder, mirin, rice vinegar, and olive oil that lends a sharp, lightly spicy and tangy note to the dish. The plating arranges the rice in a ring shape topped by the cod and surrounded with the wasabi essence, with garnish of burnt lime halves for acidity and deep-fried kale for crispness.
This recipe works well as an elegant main course highlighting both ocean and vegetal flavors with the melded profiles of miso, fish, and wasabi. It can be served as a plated dinner with accompaniments such as steamed greens or a light salad. The miso glaze provides depth and character without overwhelming the delicate cod, while the black rice adds an interesting color contrast and texture.
Ingredients
- 140 - 170 grams cod x4
MISO GLAZE
- 120 grams white miso
- 60 milliliters mirin
- 60 milliliters honey
PILAF RICE
- 240 grams black venus rice
- 1 onion peeled, chopped
- 100 grams butter unsalted
- 1 liter fish stock clear
WASABI ESSENCE
- 30 grams wasabi powder
- 25 milliliters mirin
- 25 milliliters rice vinegar
- 100 milliliters extra virgin olive oil
Decoration
- 1 lime
- kale
Instructions
Miso Glaze
- Mix all ingredients into a blender for the miso glaze.
- Brush the top of the fish with the miso paste and put in the fridge.
Pilaf
- Sweat the onion with the butter for 5 minutes, add the rice, stir for another 2 minutes. Add the fish stock, bring to the boil, and cook at low heat.
Wasabi Essence
- Make the wasabi essence by blending all the ingredients together till smooth. Put the essence in a squeezy bottle.
Baked Cod
- Bake the fish into a hot oven of 220° C (430° F) for 12 minutes.
Plating
- Place the pilaf in a ring shape and drizzle the wasabi essence around it.
- Place the baked cod on top of the rice.
- For decoration, you can add a burnt half lime and deep-fried kale.
Notes
User Reviews
Overall Rating
4.9
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