Miso Glazed Black Cod over Black Rice
Shredded Carrot Salad, Peas, Pea Shoots
Lemon Soy Emulsion
Black cod, also known as sablefish, is brushed with a miso glaze that complements the fish’s luscious buttery flavor and silky melt-in-the-mouth texture.
Black rice, with its nutty flavor, chewy texture, and striking dark purple-black color, is paired with peas for a colorful and classic combination. A zesty carrot salad adds brightness and crunch, while a lemon soy emulsion brings vibrant, salty, umami notes.
The combination of rich miso-glazed black cod, contrasting black rice, fresh carrot salad, and sweet green peas, results in a visually stunning, Asian-influenced dish that’s both simple and impressive. And fresh local pea shoots add mild spring pea flavor and make the whole dish pop!
Black Cod over Black Rice Recipe
Shredded Carrot Salad
- 3 T. olive oil
- 2 T. lemon juice
- 2 t. dijon mustard
- 1 t. honey
- 1/2 t. ground cumin
- salt and pepper to taste
- 1 lb. finely shredded carrots
- 1/4 c. chopped herbs such as chives, parsley, cilantro
Mix sauce in a large bowl. Add carrots and toss to combine. Let sit at room temperature at least one hour, stir occasionally. Add herbs just before serving. Taste for seasoning.
Note
This carrot salad recipe makes much more than needed for the fish presentation. Refrigerate and serve carrot salad the following day as a delightful light and refreshing appetizer in the French style with a glass of white wine, a baguette, cheese, and butter. 🥕 🥖 🧀 🧈
Miso Glazed Black Cod
- black cod fillets
- white miso
- sugar
- sake
- salt and pepper
Let black cod (aka sablefish) fillets come close to room temperature. Whisk together equal parts white miso, granulated sugar, and sake. Place black cod fillets skin-side-down on a broiler pan wire rack over the tray lined with foil (for easy clean-up).
Generously brush glaze over the fish. Season with salt and pepper. Cook in the middle of a 400°F oven for 12 to 14 minutes depending on the thickness of the fish. Then put it under the broiler until nicely caramelized, about 2 minutes. Watch carefully so it doesn’t burn.
Lemon Soy Emulsion
- 1/2 T. lemon juice
- 1 T. low sodium soy sauce or tamari
- 2 T. good tasting olive oil
Blend ingredients in a small container with an immersion blender.
To Plate
- lemon soy emulsion
- black rice, cooked and lightly seasoned
- peas, fresh or frozen, cooked and lightly seasoned
- miso glazed black cod
- carrot salad
- pea shoots
Ladle a thin layer of lemon soy emulsion onto serving plates. Spoon warm black rice over the emulsion. Then spoon peas over the rice. Place fish in the center. Top with a generous scoop of carrot salad. Lastly garnish with a tangle pea shoots on top.
Eat Local
The pea shoots are from Calvada Gardens grown nearby in Pahrump, Nevada! This family owned and operated farm features seasonal produce and eggs, and is sustainably farmed, pesticide & herbicide free.