Miso Black Cod in Spicy Brothy Rice

• total time: 18 hours 29 minutes

Ingredients

2 baby bok choy, quartered

8 oz shiitake mushrooms, stems removed and sliced

2 tbsp olive oil

2 tsp fresh ginger, grated

2 cloves garlic, grated

2 cups chicken bone broth

2 tbsp tamari

1 tbsp sriracha

Green onion, thinly sliced for garnish

Chili garlic oil, for garnish

Sesame seeds, for garnish

Cooked white rice, for serving

Miso black cod:

¼ cup coconut sugar

3 tbsp mirin

¾ cup white miso

1 tbsp rice wine vinegar

¼ cup water

4 (6-7 oz) black cod filets

To make cod, combine sugar, mirin, miso, rice wine vinegar and water in a small saucepan over medium heat. Allow marinade to simmer for several minutes, stirring constantly, until sugar is dissolved. Remove from heat and allow marinade to cool slightly.

Directions

Add fish to a baking dish and coat with the cooled miso mixture. Cover and let marinade for 12-24 hours.

To cook, preheat oven to 350°F. Remove fish from baking dish and scrape off excess marinade, then pat fish dry with a paper towel.

Bake on middle rack in the oven for 7 minutes then transfer to the highest rack and broil on high for 5 minutes, or until until fish looks charred and blackened on top.

Heat 2 tbsp olive oil in a large skillet over medium high heat. Add mushrooms and sauté until cooked down and browned in some areas, about 10 minutes. Add ginger and garlic and sauté two minutes longer then remove from pan and set aside.

Add bok choy to your hot pan and sear on all sides until softened through, then remove from heat, about 5 minutes total.

Add bone broth, tamari and sriracha to your pan and bring to a simmer, stirring to release anything that may have stuck to the pan. Turn off heat once simmering and return mushrooms to pan with your broth.

To serve, add a scoop of rice to a bowl then top with broth and finish with bok choy and miso cod. Garnish with green onion, chili chili garlic oil and sesame seeds.