Recipe: Black Sesame Rubbed Black Cod In Miso Broth [edit]

No Image for Black Sesame Rubbed Black Cod In Miso Broth

Related Blogposts

Bloggers, have you written about Black Sesame Rubbed Black Cod In Miso Broth? Add a widget!

Comments

You need to sign in or sign up to leave a comment.

Tags: Fish, Seafood

Yield: 8 servings

[edit] Ingredients

3	inch piece ginger, root, peeled, minced
3	garlic, cloves, minced
3	shallot, peeled, finely, chopped
2	kaffir lime, leaves, washed, julienned
3	red bird chili, roasted, seeded, finely, chopped
¼	cup honey
¼	cup tamari
1	teaspoon sesame oil
1	juice of half a lime
1	pound firm tofu, sliced into ½-inch pieces
	Miso Broth
4	cups water
¼	cup Kyoto red miso
1	stalk lemongrass, washed, split lengthwise
	Bowl Items
1	pkt enoki mushroom, snipped at the base, rinsed, patted dry
2	cups baby bok choy, cut into large pieces
1	inch sht toasted nori, cut into ½ strips
½	cup daikon, sprouts
	Noodles
½	pound udon noodles
6	cups water
1	teaspoon salt
	Cod
2	pounds black cod, cut into 4 ounce pieces
½	cup black sesame seeds
1	salt and pepper, to taste
3	tablespoons grape seed oil
1	teaspoon sesame oil
1	pound mushroom, shiitake, stem removed, halved if large

[edit] Preparation

Step 1	Cod:In a bowl, add the ingredients for the marinade ingredients, except tofu. Mix. Add tofu and toss. Cover and refrigerate for at least one hour.
Step 2	Rub cod with sesame seeds and season.
Step 3	In a medium sized pot, whisk the miso together with a small amount of the water. Whisk in the rest of the water.
Step 4	Take off the outside husk of lemon grass. Split the lemon grass down the middle. Add it to the miso broth.
Step 5	Bring broth almost to a boil then immediately reduce heat to a low simmer. Simmer for 30 minutes.
Step 6	Heat a non-stick skillet. Add 1 tablespoon grapeseed oil.
Step 7	Remove tofu from marinade. Reserve marinade to drizzle over final dish.
Step 8	Sear tofu on both sides until well browned. Remove from heat. Cut into 1/2 inch cubes. Set aside.
Step 9	Heat saute pan on high heat and add remaining 2 tablespoons of grapeseed oil and sesame oil.
Step 10	Add fish flesh side down. Add shitake mushrooms. Cook mushrooms and fish for about 8 minutes or until fish is cooked through.
Step 11	Cook the noodles in salted, boiling water.
Step 12	Imagine the bowl is split into 5 wedge shaped sections.
Step 13	Place baby bok choy pieces in one section of bowl.
Step 14	Put shitake mushrooms in section beside the bok choy.
Step 15	Put udon noodles in section on other side of bok choy.
Step 16	Put enoki mushrooms in section beside shitake mushrooms.
Step 17	Put fish into last open section of bowl.
Step 18	Put tofu cubes into centre of bowl.
Step 19	Ladle broth into bowl until it is just under the contents of the bowl.
Step 20	Lay three strips of nori over the fish.
Step 21	Drizzle tofu marinade lightly over the dish and serve immediately. Daikon sprouts can be added as a complimentary garnish.