Equipment
Ingredients
Brown Rice
- 200 g short-grain brown rice, dry
- 400 ml water
- 2 g kosher salt
Charred Broccoli
- 400 g broccoli florets, cut into bite-sized pieces
- 30 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Miso-Butter Cod
- 600 g cod fillets, skinless, divided into four 150g portions
- 40 g white miso paste
- 60 g unsalted butter, softened to room temperature
- 50 g panko breadcrumbs
- 20 g scallions, thinly sliced
Nutrition (per serving)
Method
Rinse the brown rice under cold water. Combine the rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes or until water is completely absorbed.
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Toss the broccoli florets with olive oil, salt, and black pepper. Spread them in an even layer on a baking sheet, leaving enough space between florets to encourage roasting rather than steaming.
In a small mixing bowl, combine the softened butter, white miso paste, panko breadcrumbs, and thinly sliced scallions. Mash vigorously with a fork until a cohesive paste forms.
Pat the cod fillets completely dry with paper towels to remove excess surface moisture. Place them on a second lightly oiled baking sheet. Press a quarter of the miso-butter mixture evenly onto the top of each fillet, creating a uniform crust.
Place both the baking sheet with the broccoli and the baking sheet with the cod into the preheated oven. Roast for 10 to 12 minutes.
Remove from the oven. Ensure the cod reaches an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit. The broccoli should be tender with deeply charred, crispy edges.
Divide the cooked brown rice among four plates. Top with the charred broccoli and gently place a miso-crusted cod fillet on each plate. Serve immediately.
Chef's Notes
- White miso, or shiro miso, is highly recommended here for its mild, sweet flavor. Red miso will overpower the delicate cod and create a much saltier crust.
- Patting the fish dry is a critical step. Excess surface moisture will prevent the crust from adhering and create steam, leading to a soggy topping.
- If you prefer a deeply golden, crunchy crust, switch the oven to broil for the final 60 to 90 seconds of cooking, but watch closely to prevent burning.
- For thicker fillets of fish, start baking the fish for 3 to 4 minutes before adding the crust to ensure the fish cooks entirely without burning the panko.
Storage
Refrigerator: 3 days — Store fish and rice in separate airtight containers.
Reheating: Reheat gently in a 150C or 300F oven until warmed through to maintain the crust and prevent rubbery fish.
