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Delicate black cod is brushed with a savory-sweet miso glaze and gently roasted until buttery and tender, with a lightly caramelized finish. Its rich, silky texture pairs beautifully with fragrant jasmine rice infused with ginger and scallion, while tender bok choy adds a fresh, subtle earthiness. As the fish flakes, its glaze and natural juices melt into the rice, creating a deeply satisfying balance of umami, warmth, and brightness in every bite.
To Enjoy at Its Best
Reheat the black cod, covered, in a 375°F oven until just warmed through, uncovering briefly at the end if you’d like a light caramelized finish. Warm the rice and bok choy with a splash of water until soft and steamy. Spoon the rice and bok choy onto a plate, then place the cod on top and gently break it into large flakes, allowing the glaze to coat the rice. Finish with fresh cilantro and a touch of ponzu if desired to enhance the flavors with a bright, citrusy lift.
Delicate black cod is brushed with a savory-sweet miso glaze and gently roasted until buttery and tender, with a lightly caramelized finish. Its rich, silky texture pairs beautifully with fragrant jasmine rice infused with ginger and scallion, while tender bok choy adds a fresh, subtle earthiness. As the fish flakes, its glaze and natural juices melt into the rice, creating a deeply satisfying balance of umami, warmth, and brightness in every bite.
To Enjoy at Its Best
Reheat the black cod, covered, in a 375°F oven until just warmed through, uncovering briefly at the end if you’d like a light caramelized finish. Warm the rice and bok choy with a splash of water until soft and steamy. Spoon the rice and bok choy onto a plate, then place the cod on top and gently break it into large flakes, allowing the glaze to coat the rice. Finish with fresh cilantro and a touch of ponzu if desired to enhance the flavors with a bright, citrusy lift.