COD IN MISO VEGETABLE BROTH
1 ½ cups vegetable or chicken stock
1 ½ cups water
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1/3 cup carrots, peeled and sliced very thin (if large cut slices into small pieces)
4 cloves garlic, very thinly sliced on the bias
1” fresh ginger root, peeled, very thinly sliced, and then cut into narrow strips
2-pounds thick-cut cod loin, skinned and cut into 4-6 portion size pieces
8 ounces shiitake mushrooms, stems discarded and caps sliced
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons white miso paste
2 heads baby bok choy, quartered
1 cup pea pods, stringed
½ cup scallions, chopped
4 cups cooked sushi rice, cooked to package directions
Combine the stock, water, soy sauce, mirin, rice wine vinegar, carrots, garlic, and ginger in a large saucepan and bring to a boil. Reduce the heat to a simmer and continue cooking while you prepare the cod.
Line a rimmed baking sheet with foil. Place the fish on the foil and spread the mushrooms around it. Season with the salt and pepper and drizzle with the olive oil.
Place in the oven for 10-12 minutes until a fork goes in and out easily in the center of the fish and the fish flakes easily.
While the fish is cooking finish your broth. Place ½ cup of the hot stock in a small bowl and add the miso paste. Whisk until smooth and add back into the pot, stirring to combine. Bring to a low boil and add the bok choy and pea pods.
Remove the fish and mushrooms from the oven and add the mushrooms to the stock.
Spray a 1 cup ramekin (or a measuring cup with a flat bottom) with non-stick spray (note you can use a smaller measuring cup if you prefer less rice) . Press the rice into the ramekin and then turn it out in the center of a shallow bowl (like a pasta bowl). Top with one piece of the fish.
Stir 2/3 of the scallions into the broth and then ladle it over the fish and around the rice. Garnish with more scallions and dig in!