Friday, March 6, 2015

Glazed Baked Cod with Black Rice - Recipe

Making a meal for me and my mother yesterday, I prepared a glazed baked cod dish with a side of black rice and water spinach.  The flavor combinations were well balanced and it was a light, yet filling dish.
2 Cod Fillets
2/3 Cup Black Rice
3 Cloves Garlic
2 Scallions
1 Bunch Water Spinach
2 tsp Olive Oil
2 Tbs Red Miso Paste
2 tsp Light Brown Sugar
1 one-inch piece Ginger
1 Tbs Soy Sauce
1 Tbs Yuzu Juice
Cook the rice:  Heat a medium pot of salted water to boiling on high.  Once boiling, add the rice and cook 24 to 26 minutes, or until tender.  Drain thoroughly and set aside.  Rinse and wipe out the pot.
Prepare the ingredients: While the rice cooks, preheat the oven to 400*F.  Wash and dry the fresh produce.  Peel and mince the garlic and ginger.  Cut off and discard the root ends of the scallions; thinly slice the scallions at an angle, separating the white bottoms and green tops.  Cut off and discard the root ends of the water spinach; roughly chop the leaves and stems.
Make the glaze:  While the rice continues to cook, combine the miso paste, brown sugar, soy sauce, yuzu juice and half the ginger in a small bowl; whisk until smooth.
Roast the cod:  While the rice continues to cook, pat the cod fillets dry with paper towels.  Place the fillets on a lightly-oiled sheet pan; top with 2/3 of the miso-yuzu glaze, spreading evenly to coat.  Roast in the oven 12 to 14 minutes, or until the glaze is browned and the fish is cooked through.  Remove from the oven.
Cook the water spinach and finish the rice:  In the same pot used to cook the rice, heat two teaspoons of olive oil on medium-high until hot.  Add the garlic, white bottoms of the scallions and remaining ginger; cook, stirring frequently 30 seconds to 1 minute.  Add the water spinach.  Cook, stirring frequently, 1 to 2 minutes, or until wilted.  Add the cooked rice and remaining miso-yuzu glaze; stir until well combined.  Remove from heat.
Plate your dish:  divide the finished rice between two plates.  Top each with a roasted cod fillet.  Garnish with the green tops of the scallions.
Makes 2 servings
About 530 calories per serving
Cooking Time: 35 to 45 minutes

Is this a dish you'd prepare?  What's your favorite kind of fish to cook or bake?
Although I received ingredients for use from Blue Apron, I was not compensated or required to write this post.  Please do your own research before purchasing products or using services.  Your opinions and results may differ.


Sue Hull said...

I love bbq salmon. What you made looks really good. I've never heard of black rice before.I'm going to have to check it out.I hope your mom is doing better :)

An Apel a Day said...

This sounds tasty! I want to make it now. :)

Aleksandra Nearing said...

Terra, this looks delicious and very fancy! We love fish at our house. YUM!

Priscilla S. said...

This sounds delicious! I don't eat fish very often but I will definitely need to try this recipe.