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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) For the Miso Black Cod: 2 black cod (sablefish) fillets 2 tablespoons white miso paste 1 tablespoon mirin 1 tablespoon sake 1 teaspoon sugar For the Spicy Brothy Rice: 1 cup short-grain rice 2 cups dashi or low-sodium chicken broth 1 tablespoon soy sauce (gluten-free if needed) 1 teaspoon sesame oil 1 teaspoon chili oil or to taste 1 clove garlic, minced 1 teaspoon ginger, grated 1 scallion, thinly sliced Optional toppings: sesame seeds, additional chili oil, nori strips

Instructions Instructions: Marinate the Black Cod: In a bowl, mix white miso paste, mirin, sake, and sugar until smooth. Place the black cod fillets in the marinade, ensuring they're well-coated. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours. Prepare the Spicy Brothy Rice: Rinse the rice under cold water until the water runs clear. Drain well. In a saucepan, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant. Add the rinsed rice to the saucepan, stirring to coat with the oil and aromatics. Pour in the dashi or chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid. Stir in soy sauce and chili oil to taste. Adjust seasoning as needed. Instagram Cook the Black Cod: Preheat your oven to 400°F (200°C). Remove the cod from the marinade and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork. Assemble the Dish: Spoon the spicy brothy rice into bowls. Place a piece of miso-glazed black cod on top of the rice. Garnish with sliced scallions, sesame seeds, and additional chili oil or nori strips if desired

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