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Miso Marinated Black Cod with Bok Choy Fried Rice

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black-codThis is now my favorite fish- all time favorite!! My husband has been obsessed with it for many years- actually since he ate it at Blue Ginger- Ming Tsai’s restaurant in Boston. I recently found it at our local fish store. I was so excited to bring it home and cook with it. Wasn’t sure what I was going to do, so,  I decided to look at the Ming Tsai’s recipe. Since it was quite complicated, I used it as my inspiration. I bought white miso paste- which I have discovered, is a great ingredient to use. It gives the dish a very mild and complex flavor. I marinated it in miso, mirin, ginger and sugar. Kept it in the fridge over night and then broiled it. It melts in your mouth- the most delicious, buttery flavored fish you will every have- guaranteed! 

When we were at Blue Ginger recently, I ate their other signature dish- Lobster fried rice. It was very flavorful and delicious. The flavor that stuck in my mind was the butter in the jasmine rice- it came through really well, especially with the lobster. I wanted to replicate that for the bok choy fried rice I was going to make. I decided to saute the rice with a combination of oil and butter and then cook it in chicken broth. Once the rice was cooled off, I took the left over fish marinade and used it as the base flavor. I added the bok choy with salt and pepper. It is a very simple dish- but extremely flavorful. The fish marinade gives it a great earthy flavor. The buttery rice goes really well with the chopped bok choy. If you have never cooked with this vegetable- you must! It’s delicious- it reminds me of eating cabbage and broccoli rabe. The crunch is great and the flavor is mild and goes great in Asian dishes.

My husband was thrilled to eat this meal- reminded him of the Blue Ginger experience! Now, it is an expensive fish to buy but it is a lot cheaper than what you would pay at a restaurant. With the money you save, you can buy a great bottle of wine and make it a fantastic meal!

  • 2 tablespoons light miso paste
  • 1 tablespoon mirin (sweet Japanese rice wine)
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon grapeseed oil
  • 1 teaspoon sugar
  • 2 6 oz pieces of Black Cod
  • Salt
  • Pepper

In a medium plastic bowl, combine the miso, mirin, ginger, grapeseed oil and sugar and stir to blend. Add the butterfish(black cod), turn to coat and marinate, covered and refrigerated, overnight or at least 8 hours.

Scrape the marinade off the fish and keep it aside. Season with salt and pepper. Place the fish fillets on a non-stick sheet of aluminum foil and broil on high for 10-12 minutes, turning it once.

Serve the fish on top of the bok choy fried rice including the juices from the aluminum foil.

Bok Choy Fried Rice
bok-choy-fried-rice

  • 1 cup jasmine rice
  • 1 teaspoon extra light olive oil
  • 2 teaspoons butter
  • 2 cups chicken broth
  • 1 teaspoon salt

In a medium saucepan, heat the oil and butter. Add the rice and salt and sauté on medium heat for a minute till the grains are opaque. Add the chicken broth and bring to a boil. Once bubbles begin to show up on the surface, lower the heat. Cook till the rice has absorbed the broth, lower the heat and cover the rice. Cook for about 15 minutes or till the rice is cooked. Take out of the saucepan and spread on a platter to cool.

  • 2 small bunches of baby bok choy (each bunch has 3 heads)- the white part separated and chopped; the greens separated and chopped
  • The left over miso marinade from the fish
  • Salt
  • Pepper
  • 2 tablespoons extra light olive oil

In a wide wok like pan, heat the oil. Add the white part of the bok choy and sauté on high heat for 5-6 minutes. Add ½ teaspoon salt. Add the left over miso marinade. Saute for a
minute and add the cooked rice. Saute for 3-4 minutes on high heat. Add the greens and sauté for another 2-3 minutes. Check for seasonings. Serve with the black cod.

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