Cod • Eggs • Milk • Soy • Wheat

Preparation Time

<strong>Fish</strong>

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.

Goodfood and chef miso black cod - Extra large standard

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Goodfood and chef miso black cod - Medium standard

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Goodfood and chef miso black cod - Small 2x

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

Ginger

Shishito peppers

Black oyster mushrooms

Dried mushrooms (porcini or shiitake)

Mayonnaise

Mirin

Jasmine rice

White miso paste

Soy sauce (low sodium)

White sugar

Classic

Goodfood & Chef: Miso Black Cod

Large pan

Medium pot

Parchment paper

Peeler

Salt & pepper (S&P)

Sheet pan

Small pot (or kettle)

Strainer

3 or 6 tbsp Butter

&lt;ul&gt;
&lt;li&gt;Preheat the oven to 400°F.&lt;/li&gt;
&lt;li&gt;In a medium pot, combine the &lt;strong&gt;rice&lt;/strong&gt;, &lt;strong&gt;1 ½ cups water&lt;/strong&gt; (double for 4 portions) and a big pinch of &lt;strong&gt;salt&lt;/strong&gt;; bring to a boil.&lt;/li&gt;
&lt;li&gt;Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.&lt;/li&gt;
&lt;li&gt;Remove from the heat and let sit, covered, for 5 min. Fluff the &lt;strong&gt;rice&lt;/strong&gt;.&lt;/li&gt;
&lt;/ul&gt;


Goodfood & Chef: Miso Black Cod - Step #1 Cook the rice

Cook the rice

&lt;ul&gt;
&lt;li&gt;Meanwhile, pat the &lt;strong&gt;cod &lt;/strong&gt;dry.&lt;/li&gt;
&lt;li&gt;In a large bowl, combine the &lt;strong&gt;miso&lt;/strong&gt;, &lt;strong&gt;mirin&lt;/strong&gt;, &lt;strong&gt;mayo &lt;/strong&gt;and &lt;strong&gt;&amp;frac12; the sugar&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;Add the &lt;strong&gt;cod&lt;/strong&gt;; toss well.&lt;/li&gt;
&lt;/ul&gt;

Goodfood & Chef: Miso Black Cod - Step #2 Marinate the cod

Marinate the cod

&lt;ul&gt;
&lt;li&gt;Cut small slits into the &lt;span style=&quot;color: #ff0000;&quot;&gt;&lt;strong&gt;shishitos&lt;/strong&gt;&lt;/span&gt;.&lt;/li&gt;
&lt;li&gt;Peel and mince the &lt;strong&gt;ginger&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;Tear the &lt;strong&gt;fresh mushrooms&lt;/strong&gt; into 1-inch pieces.&lt;/li&gt;
&lt;li&gt;In a small pot (or kettle), bring &lt;strong&gt;1 cup water&lt;/strong&gt; (double for 4 portions) to a boil.&lt;/li&gt;
&lt;li&gt;In a small bowl, combine the &lt;strong&gt;dried mushrooms&lt;/strong&gt; and &lt;strong&gt;boiling water&lt;/strong&gt;. Set aside for 5 to 10 min. to rehydrate.&lt;/li&gt;
&lt;/ul&gt;

Goodfood & Chef: Miso Black Cod - Step #3 Mise en place

Mise en place

&lt;ul&gt;
&lt;li&gt;Remove the &lt;strong&gt;cod*&lt;/strong&gt; from the marinade.&lt;/li&gt;
&lt;li&gt;Arrange, skin-sides down, on a lined sheet pan and bake, 8 to 10 min., until cooked through.&lt;/li&gt;
&lt;/ul&gt;


Goodfood & Chef: Miso Black Cod - Step #4 Bake the cod

Bake the cod

&lt;ul&gt;
&lt;li&gt;In a second large bowl, combine the &lt;strong&gt;ginger&lt;/strong&gt;, &lt;strong&gt;&amp;frac12; the soy sauce&lt;/strong&gt; and the &lt;strong&gt;remaining sugar&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;In a large pan, heat a drizzle of &lt;strong&gt;oil &lt;/strong&gt;on medium-high.&lt;/li&gt;
&lt;li&gt;Add the &lt;strong&gt;&lt;span style=&quot;color: #ff0000;&quot;&gt;shishitos&lt;/span&gt; &lt;/strong&gt;and saut&amp;eacute;, stirring occasionally, 5 to 7 min., until beginning to char.&lt;/li&gt;
&lt;li&gt;Transfer to the &lt;strong&gt;soy mixture&lt;/strong&gt;; toss well.&lt;/li&gt;
&lt;li&gt;Reserve the pan.&lt;/li&gt;
&lt;/ul&gt;

Goodfood & Chef: Miso Black Cod - Step #5 Sauté the shishitos

Sauté the shishitos

&lt;ul&gt;
&lt;li&gt;Reserving &lt;strong&gt;&amp;frac12;&amp;nbsp;cup of the liquid&lt;/strong&gt;, drain the &lt;strong&gt;rehydrated mushrooms&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;Heat the reserved pan on medium-high.&lt;/li&gt;
&lt;li&gt;Add &lt;strong&gt;both types of mushrooms&lt;/strong&gt; and cook, stirring occasionally, 3 to 4 min., until softened.&lt;/li&gt;
&lt;li&gt;Add the &lt;strong&gt;remaining soy sauce&lt;/strong&gt;, &lt;strong&gt;3 tbsp butter&lt;/strong&gt; (double for 4 portions), the &lt;strong&gt;reserved mushroom liquid&lt;/strong&gt; and &lt;strong&gt;black pepper&lt;/strong&gt;. Saut&amp;eacute;, 3 to 4 min., until the liquid has evaporated.&lt;/li&gt;
&lt;li&gt;Divide the &lt;strong&gt;rice &lt;/strong&gt;and &lt;strong&gt;&lt;span style=&quot;color: #ff0000;&quot;&gt;shishitos&lt;/span&gt; &lt;/strong&gt;between your plates.&lt;/li&gt;
&lt;li&gt;Top with the &lt;strong&gt;cod &lt;/strong&gt;and spoon the &lt;strong&gt;mushrooms &lt;/strong&gt;over. Bon app&amp;eacute;tit!&lt;/li&gt;
&lt;/ul&gt;

Goodfood & Chef: Miso Black Cod - Step #6 Sauté the mushrooms & serve

Sauté the mushrooms &amp; serve

with Charred Ginger Shishitos & Buttery Mushrooms

Spicy

L’Artisan

Keto

Paleo

Slow Carb

Carb-wise

Family friendly

Seasonal

Pre-chopped

Veggie

Vegan

One-pan

One-pot

Easy clean-up

Air fryer

Member favourite

Kid-friendly

Spotlight ingredient

Grass-fed

Ocean Wise

No added dairy

No added gluten

Add bacon

Wagyu beef patties

Striploin beef strips

Wagyu and bacon

AAA Striploin Steak

Wild-caught cod

Chicken fillets

Ground turkey

Ground lamb

Sausage meat

Double bacon

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Ground chorizo

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Organic chicken breast 

Tofu slices

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