Goodfood and chef miso black cod - Extra large standard

L’Artisan

Goodfood & Chef: Miso Black Cod

with Charred Ginger Shishitos & Buttery Mushrooms

1210 cals

35 mins

Spicy
Spotlight ingredient
Ocean Wise

Description

Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like TikTok sensation Tiffy Chen, whose Taiwanese background inspires her easy-to-make recipes. Follow along with our video as she deepens the miso black cod experience with a topping of black oyster mushrooms.

Contains:

Cod • Eggs • Milk • Soy • Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Ocean Wise wild-caught black cod fillets (MSC-certified)

  • 20g Ginger

  • 170g Shishito peppers

  • 115g Black oyster mushrooms

  • 7g Dried mushrooms (porcini or shiitake)

  • 60ml Mayonnaise

  • 30ml Mirin

  • 160g Jasmine rice

  • 40g White miso paste

  • 30ml Soy sauce (low sodium)

  • 10g White sugar

Nutrition

Total fat

75g

Saturated Fat

21g

Sodium

1800mg

Total carbs

98g

Sugar

17g

Protein

35g

Fibres

5g

Recipe Instructions

Goodfood & Chef: Miso Black Cod - Step #1 Cook the rice
Step 1: Cook the rice
  • Preheat the oven to 400°F.
  • In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
  • Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
  • Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Goodfood & Chef: Miso Black Cod - Step #2 Marinate the cod
Step 2: Marinate the cod
  • Meanwhile, pat the cod dry.
  • In a large bowl, combine the miso, mirin, mayo and ½ the sugar.
  • Add the cod; toss well.
Goodfood & Chef: Miso Black Cod - Step #3 Mise en place
Step 3: Mise en place
  • Cut small slits into the shishitos.
  • Peel and mince the ginger.
  • Tear the fresh mushrooms into 1-inch pieces.
  • In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
  • In a small bowl, combine the dried mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate.
Goodfood & Chef: Miso Black Cod - Step #4 Bake the cod
Step 4: Bake the cod
  • Remove the cod* from the marinade.
  • Arrange, skin-sides down, on a lined sheet pan and bake, 8 to 10 min., until cooked through.
Goodfood & Chef: Miso Black Cod - Step #5 Sauté the shishitos
Step 5: Sauté the shishitos
  • In a second large bowl, combine the ginger, ½ the soy sauce and the remaining sugar.
  • In a large pan, heat a drizzle of oil on medium-high.
  • Add the shishitos and sauté, stirring occasionally, 5 to 7 min., until beginning to char.
  • Transfer to the soy mixture; toss well.
  • Reserve the pan.
Goodfood & Chef: Miso Black Cod - Step #6 Sauté the mushrooms & serve
Step 6: Sauté the mushrooms & serve
  • Reserving ½ cup of the liquid, drain the rehydrated mushrooms.
  • Heat the reserved pan on medium-high.
  • Add both types of mushrooms and cook, stirring occasionally, 3 to 4 min., until softened.
  • Add the remaining soy sauce, 3 tbsp butter (double for 4 portions), the reserved mushroom liquid and black pepper. Sauté, 3 to 4 min., until the liquid has evaporated.
  • Divide the rice and shishitos between your plates.
  • Top with the cod and spoon the mushrooms over. Bon appétit!