MISO GLAZED COD
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4 cod filets 1 medium cauliflower 2 shallots 4 bok choy 1 1/2 cup chicken stock 2 tbsp butter 2 tbsp miso paste 4 tbsp mirin 1 tbsp maple syrup 1 tbsp rice vinegar olive oil chili oil for garnish (optional)
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DIRECTIONS
- Preheat oven to 425F
°
- In a medium bowl combine miso paste, mirin, maple syrup and rice vinegar. Mix well, until combined. Place the cod filets into a bowl. Pour the sauce over. Toss the fish until coated on all sides, cover the bowl and set aside to marinate.
- Break the cauliflower into small florets. Slice the shallot thinly. In a pot, over medium high, melt the butter until it starts to brown. Add sliced shallots. Sauté, stirring often. until shallots soften and turn slightly brown, 2-3 min. Add cauliflower florets and pour in chicken stock (it's ok if the florets are not fully covered). Bring to a boil, reduce the heat to medium, cover and simmer until the florets are soft and fall apart, 8-10 min. Remove from heat and set aside to cool.
- While cauliflower cools, place the cod filets into a cast or an oven proof dish. Transfer into the oven and roast until almost ready, 8-12 min depending on the size of the filets. When done, turn the oven to broil and place the pan on the highest rack. Broil for 2 min until the cod turns golden brown. Remove from the oven and set aside.
- While the cod cooks, quarter the bok choy. Splash with a generous amount of olive oil and grill until nicely charred, 1-2 min on each side.
- When cauliflower cools down, add it into a food processor along with the stock. Process until smooth (if the puree turns too liquid, return back to a pot and reduce to desired consistency).
- Plate the cauliflower puree. Place the miso glazed cod on top and charred bok choy on the side. Drizzle with some chili oil (optional). Enjoy!
