Best of all, it’s delicious alongside sweet miso glazed cod and sesame spinach. The fish cooks under broiler to ensure a caramelized top and a soft-as-butter flake inside. Cook, relax, and enjoy!
What you'll need:
1 oz mirin
1 oz white miso
½ cup bamboo rice
8–10 oz large flat leaf spinach
2 tsp toasted sesame oil
2 tsp rice vinegar
2 tsp toasted sesame seeds
2, 6 oz cod fillets
freshly ground black pepper
rimmed baking sheet
1. Make miso glaze
In a small saucepan, combine mirin, miso, and 2 tablespoons sugar. Cook over medium heat, whisking constantly, until sugar has dissolved, about 2 minutes. Remove from heat and let cool completely.
Cook bamboo rice
Bring ¾ cup water, bamboo rice, a pinch of salt to a boil in a small saucepan. Reduce to a simmer, cover, and cook until water is absorbed and grains are tender, 10–12 minutes. Let stand, covered, until ready to serve.
Remove any large stems from spinach. Bring ¼ cup water to a boil in a medium pot. Add spinach and steam, covered, until completely wilted, about 1 minute. Drain spinach in a colander, pressing down with a wooden spoon to extract as much liquid as possible; let cool slightly.
Transfer spinach to a serving bowl and drizzle with sesame oil, rice vinegar, and half of the toasted sesame seeds. Toss well to combine and season to taste with salt and pepper.
Heat broiler, with rack 6-inches from heating element. Coat a rimmed baking sheet with oil (or line with foil for easy clean up). Place cod on the sheet and coat with miso mixture. Broil until cod if browned on top and opaque in the center, 6–8 minutes. If top browns before fish is cooked through, cover loosely with aluminum foil.
Serve miso cod alongside spinach and rice. Sprinkle remaining sesame seeds on top. Enjoy!
See what else is cooking this week!