Miso Yuzu-Glazed Cod with Black Rice & Water Spinach

Miso Yuzu-Glazed Cod

with Black Rice & Water Spinach

40 MIN
2 Servings
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From the Test Kitchen

We’re using two incredibly flavorful ingredients to make a glaze for roasted cod: red miso paste and yuzu juice. As miso ages, its color changes from white to red—and its flavor becomes distinctly rich in umami. Yuzu juice, from the East Asian yuzu fruit, is tangy and a little sweet, like a cross between grapefruit and mandarin orange. Paired with earthy, black rice and water spinach (a traditional, Asian leafy green related to the morning glory), these ingredients strike a delicious balance.

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  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
fresh
ingredients
Miso Yuzu-Glazed Cod with Black Rice & Water Spinach
Title
  • 2 Cod Fillets
  • ⅔ cup Black Rice
  • 3 cloves Garlic
  • 2 Scallions
  • 1 bunch Water Spinach
  • 2 Tbsps Red Miso Paste
  • 2 tsps Light Brown Sugar
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Yuzu Juice
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 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:
2 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 on 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:
3 Make the glaze:

While the rice continues to cook, in a small bowl, combine the miso paste, brown sugar, soy sauce, yuzu juice and half the ginger; whisk until smooth.

Roast the cod:
4 Roast the cod:

While the rice continues to cook, pat the cod fillets dry with paper towels and season with pepper on both sides. Place the seasoned fillets on a lightly-oiled sheet pan; top with ⅔ of the glaze, spreading to evenly 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 & finish the rice:
5 Cook the water spinach & finish the rice:

In the same pot used to cook the rice, heat 2 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, or until fragrant. Add the water spinach and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the cooked rice and remaining glaze; stir until well combined. Season with salt and pepper to taste and remove from heat.

Plate your dish:
6 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. Enjoy!

Tips from Home Chefs

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Miso Yuzu-Glazed Cod

Cook the rice:
Stainless Steel Strainer
1 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.

2 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 on 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.

Prepare the ingredients:
Make the glaze:
3 Make the glaze:

While the rice continues to cook, in a small bowl, combine the miso paste, brown sugar, soy sauce, yuzu juice and half the ginger; whisk until smooth.

4 Roast the cod:

While the rice continues to cook, pat the cod fillets dry with paper towels and season with pepper on both sides. Place the seasoned fillets on a lightly-oiled sheet pan; top with ⅔ of the glaze, spreading to evenly 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.

Roast the cod:
Cook the water spinach & finish the rice:
5 Cook the water spinach & finish the rice:

In the same pot used to cook the rice, heat 2 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, or until fragrant. Add the water spinach and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the cooked rice and remaining glaze; stir until well combined. Season with salt and pepper to taste and remove from heat.

6 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. Enjoy!

Plate your dish:
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