Miso Cod Recipe

Prepare the Marinade

In a bowl, whisk together the white miso paste, mirin, sake, brown sugar, and soy sauce until smooth.

Marinate the Cod

Place the cod fillets in a shallow dish and pour the miso marinade over them. Make sure the cod is well coated. Cover and refrigerate for 48 hours.

Cook the Edamame

In a pot of boiling salted water, cook the frozen edamame for 5-7 minutes until tender. Drain and set aside.

Blend the Purée

In a food processor, combine the cooked edamame, olive oil, lemon juice, garlic, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Prepare the Bok Choy

Rinse the baby bok choy under cold water to remove any dirt. Slice them in half lengthwise.

Glaze the Bok Choy

In a skillet over medium heat, add sesame oil. Once hot, add the bok choy, sake, soy sauce, and grated ginger. Cook for about 5-7 minutes until the bok choy is tender and slightly caramelized.

Rinse the Rice

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.