Blue Apron Dish 3: Miso Yuzu-Glazed Cod with Black Rice & Water Spinach

This was my first time trying Cod! I'm not a fan of fish and have stayed away from pretty much all fish up until this point of time, but I actually enjoyed this dish! The East Asian glaze and touches were amazing and smelled so good! The black rice and water spinach were probably my favorite part of this dish.


Ingredients:

- 2 Cod Filets
- 2/3 cup of Black Rice
- 3 Cloves of Garlic
- 2 Scallions
- 1 Bunch of Water Spinach
- 2 tablespoons of Red Miso Paste
- 2 teaspoons of Light Brown Sugar
- 1 1-inch piece of Ginger
- 1 tablespoon of Soy Sauce
- 1 tablespoon of Yuzu Juice

Makes: 2 servings
Cooking Time: 35 to 45 minutes

Directions:

Cook the rice!

• Heat a medium pot of salted water to boiling on high heat.
• Once boiling, add the rice and cook 24 to 26 minutes, or until tender.
• Drain thoroughly.

Prepare the ingredients!

• While the rice cooks, preheat the oven to 400 degrees.
• 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 water spinach; roughly chop the leaves and stems. 

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.
• Wisk until smooth.

Roast the cod!

• While the rice continues to cook, pat the cod fillets dry with the paper towels and season with pepper on both sides.
• Place the seasoned fillets on a lightly-oiled sheet pan.
• Top with 2/3 of the miso-yuzu 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 and finish the rice!

• In the same pot used to cook the rice, heat 2 teaspoons of olive oil on medium-high heat 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 miso-glaze; stir until well combined.
• Season with salt and pepper to taste and remove the heat.

Plate your dish!

• Top your plate with the finished rice and add a roasted cod fillet.
• Garnish with the green tops of the scallions.
• Enjoy!