Black Sesame Rubbed Black Cod In Miso Broth Recipe

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Servings: 8

Ingredients

Cost per serving $4.78 view details
  • 3 x inch piece ginger, root, peeled, chopped
  • 3 x garlic, cloves, chopped
  • 3 x shallot, peeled, finely, minced
  • 2 x kaffir lime, leaves, washed, julienned
  • 3 x red bird chili, roasted, seeded, finely, minced
  • 1/4 c. honey
  • 1/4 c. tamari
  • 1 tsp sesame oil
  • 1 x juice of half a lime
  • 1 lb hard tofu, sliced into 1/2-inch pcs Miso Broth
  • 4 c. water
  • 1/4 c. Kyoto red miso
  • 1 stalk lemongrass, washed, split lengthwise Bowl Items
  • 1 pkt enoki mushroom, snipped at the base, rinsed, patted dry
  • 2 c. baby bok choy, cut into large pcs
  • 1 sht toasted nori, cut into 1/2 inch strips
  • 1/2 c. daikon, sprouts Noodles
  • 1/2 lb udon noodles
  • 6 c. water
  • 1 tsp salt Cod
  • 2 lb black cod, cut into 4 oz pcs
  • 1/2 c. black sesame seeds
  • 1 x salt and pepper, to taste
  • 3 Tbsp. grape seed oil
  • 1 tsp sesame oil
  • 1 lb mushroom, shiitake, stem removed, halved if large

Directions

  1. Cod:In a bowl, add in the ingredients for the marinade ingredients, except tofu. Mix. Add in tofu and toss. Cover and chill for at least one hour.
  2. Rub cod with sesame seeds and season.
  3. In a medium sized pot, whisk the miso together with a small amount of the water. Whisk in the rest of the water.
  4. Take off the outside husk of lemon grass. Split the lemon grass down the middle. Add in it to the miso broth.
  5. Bring broth almost to a boil then immediately reduce heat to a low simmer. Simmer for 30 min.
  6. Heat a non-stick skillet. Add in 1 Tbsp. grapeseed oil.
  7. Remove tofu from marinade. Reserve marinade to drizzle over final dish.
  8. Sear tofu on both sides till well browned. Remove from heat. Cut into 1/2 inch cubes. Set aside.
  9. Heat saute/fry pan on high heat and add in remaining 2 Tbsp. of grapeseed oil and sesame oil.
  10. Add in fish flesh side down. Add in shitake mushrooms. Cook mushrooms and fish for about 8 min or possibly till fish is cooked through.
  11. Cook the noodles in salted, boiling water.
  12. Imagine the bowl is split into 5 wedge shaped sections.
  13. Place baby bok choy pcs in one section of bowl.
  14. Put shitake mushrooms in section beside the bok choy.
  15. Put udon noodles in section on other side of bok choy.
  16. Put enoki mushrooms in section beside shitake mushrooms.
  17. Put fish into last open section of bowl.
  18. Put tofu cubes into centre of bowl.
  19. Ladle broth into bowl till it is just under the contents of the bowl.
  20. Lay three strips of nori over the fish.
  21. Drizzle tofu marinade lightly over the dish and serve immediately. Daikon sprouts can be added as a complimentary garnish.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 571g
Recipe makes 8 servings
Calories 253  
Calories from Fat 81 32%
Total Fat 9.4g 12%
Saturated Fat 1.42g 6%
Trans Fat 0.0g  
Cholesterol 50mg 17%
Sodium 604mg 25%
Potassium 870mg 25%
Total Carbs 14.9g 4%
Dietary Fiber 2.0g 7%
Sugars 11.23g 7%
Protein 28.97g 46%
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