Goodfood & Chef: Miso Black Cod
with Charred Ginger Shishitos & Buttery Mushrooms
Cooking time
35 minutes
Servings
2/4
Calories
1210 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like TikTok sensation Tiffy Chen, whose Taiwanese background inspires her easy-to-make recipes. Follow along with our video as she deepens the miso black cod experience with a topping of black oyster mushrooms.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 20g Ginger
- 170g Shishito peppers
- 115g Black oyster mushrooms
- 7g Dried mushrooms (porcini or shiitake)
- 60ml Mayonnaise
- 30ml Mirin
- 160g Jasmine rice
- 40g White miso paste
- 30ml Soy sauce (low sodium)
- 10g White sugar
Contains: Cod • Eggs • Milk • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Strainer
3 or 6 tbsp Butter
Total Fat
75 g
Saturated Fat
21 g
Sodium
1800 mg
Total Carb
98 g
Sugars
17 g
Protein
35 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 400°F.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Marinate the cod
- Meanwhile, pat the cod dry.
- In a large bowl, combine the miso, mirin, mayo and ½ the sugar.
- Add the cod; toss well.
Mise en place
- Cut small slits into the shishitos.
- Peel and mince the ginger.
- Tear the fresh mushrooms into 1-inch pieces.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a small bowl, combine the dried mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate.
Bake the cod
- Remove the cod* from the marinade.
- Arrange, skin-sides down, on a lined sheet pan and bake, 8 to 10 min., until cooked through.
Sauté the shishitos
- In a second large bowl, combine the ginger, ½ the soy sauce and the remaining sugar.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the shishitos and sauté, stirring occasionally, 5 to 7 min., until beginning to char.
- Transfer to the soy mixture; toss well.
- Reserve the pan.
Sauté the mushrooms & serve
- Reserving ½ cup of the liquid, drain the rehydrated mushrooms.
- Heat the reserved pan on medium-high.
- Add both types of mushrooms and cook, stirring occasionally, 3 to 4 min., until softened.
- Add the remaining soy sauce, 3 tbsp butter (double for 4 portions), the reserved mushroom liquid and black pepper. Sauté, 3 to 4 min., until the liquid has evaporated.
- Divide the rice and shishitos between your plates.
- Top with the cod and spoon the mushrooms over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
