Miso-Glazed Black Cod with Sake-Infused Edamame Rice and Pickled Radishes

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 4 tablespoons of white miso paste, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar, 1 inch of grated fresh ginger, and 2 minced garlic cloves to create the miso glaze.

2. 2

   Place two 6-ounce black cod fillets in a shallow dish and generously coat them with half of the prepared miso glaze, then marinate in the refrigerator for at least 30 minutes.

3. 3

   While the fish marinates, combine 2 tablespoons of rice vinegar, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar in a small bowl, then add 6 thinly sliced small radishes and 1/4 of a thinly sliced large cucumber to pickle for at least 20 minutes.

4. 4

   Rinse 1 cup of short-grain rice thoroughly until the water runs clear, then combine it in a medium saucepan with 1.5 cups of water and 1/4 cup of sake, bringing it to a boil before reducing heat, covering, and simmering for 15 minutes.

5. 5

   After the rice has cooked for 15 minutes, stir in 1 cup of frozen shelled edamame and 2 teaspoons of soy sauce, then cover and let it steam for another 5 minutes off the heat.

6. 6

   Preheat your oven to 400°F (200°C), then place the marinated black cod fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish is flaky, brushing with the remaining miso glaze halfway through cooking.

7. 7

   Serve the Miso-Glazed Black Cod over the sake-infused edamame rice, garnishing each plate with the quick-pickled radishes and cucumber, and a sprinkle of 2 chopped green onion stalks.