Miso Cod With Black Pilaf Rice, Wasabi Essence
Ingredients
- 140 - 170 grams cod x4
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° C (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
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