L’Artisan
Goodfood & Chef: Miso Black Cod
with Charred Ginger Shishitos & Buttery Mushrooms
1210 cals
35 mins
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
- 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.
- Meanwhile, pat the cod dry.
- In a large bowl, combine the miso, mirin, mayo and ½ the sugar.
- Add the cod; toss well.
- 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.
- Remove the cod* from the marinade.
- Arrange, skin-sides down, on a lined sheet pan and bake, 8 to 10 min., until cooked through.
- 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.
- 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!