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Wednesday, August 12, 2009

Miso Crusted Black Cod with Soybeans and Jasmine Tea Rice- Nathan Lyon

Miso Crusted Black Cod with Soybeans and Jasmine Tea Rice

**This is sooooo good. I made this for a special dinner one night. It takes a bit of prep time so I did it in stages throughout the day. I have learned with a 2.5 yr old running around, long recipes are best done in stages. :) This is so fresh and so TASTY.

EVOO, as needed
3/4 pound Black Cod, Sea Bass, or Talapia
1 tablespoon miso paste
2 teaspoons rice vinegar
A pinch of sugar
Freshly ground black pepper

Preheat the oven to 350F.
Combine miso paste, vinegar, sugar, and pepper in a small bowl until smooth.
Spread the miso mixture over all the fish and allow to rest for 10 minutes at room temperature. In a medium sauté pan over medium high heat, add 1 tablespoon EVOO and heat until shimmering. Place the fish, skin side down into the pan and transfer to the oven and cook for approximately 10 to 15 minutes, depending upon the thickness, to medium. The flesh will become opaque yet still moist, and flake when properly cooked. Remove from the oven and serve immediately.

Seasoned Rice Vinegar
The suggested substitution ratio for Seasoned Rice Vinegar is 3/4 cup plain rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. So, I’m thinking it would be something like this: 3/4 tablespoon Seasoned Rice Vinegar equals 3/4 tablespoon Rice Vinegar plus a big pinch of salt, and 1/4 tablespoon sugar, and for those who are adventurous for the classic ingredients, include a dash of sake. However for those looking to lower their sodium and sugar intake, purchase rice vinegar and then adjust the amount of salt and sugar to suit your own taste. If nothing else is available, get the ‘low sodium and sugar’ version of seasoned rice wine vinegar and adjust to taste.

Jasmine Tea Rice

1 cup Jasmine brown rice
1 teaspoon Jasmine tea, in a tea-ball, or tea bag
2 cups vegetable stock or water
Green onions or chives, chopped, optional
Kosher salt and freshly ground black pepper

Using a fine-mesh colander, rinse the rice with water and rub the rice against the side of the colander until the water runs clear. Using non-stick spray, spray the inside of the rice pot. Add the rice, stock, and tea, to the rice pot and cook. When the cooking is complete, turn off the cooker and allow the rice to steam for an additional 10 minutes before removing the lid. Fluff the rice, season lightly, and stir in the chopped green onions.


1 cup cooked shelled Edamame (soybeans found in the freezer section of your grocery store).
Salt to taste.


1/2 block, or roughly 8 ounces "silken" or soft tofu
1 cup fresh carrot juice
1-1/2 tablespoons ginger juice
A few good grinds of black pepper

Using a hand wand or blender, blend the ingredients together, transfer to a small sauce pan and warm slowly.

To Plate:

In a shallow bowl, add 1 cup of rice to the middle. Place the fish on top. Pour some of the sauce around the rice and finish by adding some Edamame on top of the sauce.
Serves: 2

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