Miso-Glazed Cod With Black Rice Pilaf & Wasabi Essence

Posted on Jun 5th, 2018

by Gerald Mirey

Categories:

MISO COD WITH BLACK PILAF RICE, WASABI ESSENCE

This is a delicious, Asian-inspired cod recipe. It’s super tasty and healthy. Give it a try!

Miso Cod With Black Pilaf Rice, Wasabi Essence

4.92 from 49 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Japanese

Servings servings

Ingredients

4 X 140-170 grams cod

MISO GLAZE

120 grams white miso
60 milliliters mirin
60 milliliters honey

PILAF RICE

240 grams rice black venus
1 onion peeled, chopped
100 grams unsalted butter
1 liter clear fish stock

WASABI ESSENCE

30 grams wasabi powder
25 milliliters mirin
25 milliliters rice vinegar
100 milliliters extra virgin olive oil

Decoration

1 lime
kale

Instructions

Miso Glaze

Mix all ingredients into a blender for the miso glaze.
Brush the top of the fish with the miso paste and put in the fridge.

Pilaf

Sweat the onion with the butter for 5 minutes, add the rice, stir for another 2 minutes. Add the fish stock, bring to the boil, and cook at low heat.

Wasabi Essence

Make the wasabi essence by blending all the ingredients together till smooth. Put the essence in a squeezy bottle.

Baked Cod

Bake the fish into a hot oven of 220 degree Celsius (430 F) for 12 minutes.

Plating

Place the pilaf in a ring shape and drizzle the wasabi essence around it.
Place the baked cod on top of the rice.
For decoration, you can add a burnt half lime and deep-fried kale.

Notes

Tried this recipe?Let us know how it was!

Gerald Mirey

Gerald is a classically trained French chef born and raised in Normandy, France. Gerald has been cooking delicious French food influenced by the British traditions and ingredients for two decades. Gerald has been working for The Boisdale (a traditional Scottish restaurant), The Garrison (a gastro pub), and most recently at The Narrow (Gordon Ramsay restaurant). Established in October 2016, Mirey's Restaurant is a culinary partnership between Gerald Mirey and Ko Ito. Our plan is to introduce as many people as possible to our culinary experience through a number of supper clubs and kitchen residencies in and around London, with a view to eventually open our own small restaurant in 2017.