miso black cod

hot flash cook

hot flash cook miso black cod with gai lan & forbidden rice

serves 2

ingredients

• 2 black cod fillets, 6 oz each

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• 3 tbsp white miso paste

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• 2 tbsp shio koji (fermented rice, in place of sake)
• 2 tsp umeboshi (pickled plum), finely chopped
• 1½ tbsp pure maple syrup

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• 1 tbsp coconut aminos (in place of soy — adds gentle sweetness)
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced (for the stir-fry)
• 1½ tbsp toasted sesame or olive oil
• 8 oz Chinese broccoli (gai lan), cut into lengths

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• 6 oz fresh shiitake mushrooms, sliced

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• 2 cups cooked forbidden (black) rice

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• 2 green onions, chopped
• 1 tsp black sesame seeds

method

1. Whisk the white miso, shio koji, maple syrup, coconut aminos, chopped umeboshi, and ginger into a smooth marinade.
2. Coat the cod fillets and marinate at least 6 hours, up to 24 (the fillets can also be frozen right in the marinade to cook another day).
3. Wipe off the excess marinade and air-fry at 400°F for 10 minutes, until caramelized and the fish flakes easily.
4. Meanwhile, stir-fry the gai lan and shiitake with the garlic in the sesame oil over high heat until tender-crisp, 4–5 minutes.
5. Cook the forbidden rice (see its recipe in the ingredients).
6. Serve the cod over the black rice with the garlicky greens alongside; garnish with green onion and black sesame seeds.