Miso Black Cod Curry

Miso Black Cod Curry

Melt in your mouth miso black cod in a delicious sauce with curried vegetables. One of your favorite high end dishes turned into a bowl of high end comfort.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Marinating Time 2 hrs
Total Time 2 hrs 45 mins
Course Main Course
Cuisine Japanese, Thai
Servings 2

Ingredients
  

  • 3/4 lb black cod (sabelfish), skin off, deboned and cut into 2 inch chunks
  • 1 medium yellow onion, diced
  • 1/2 lb butternut squash, small cubed (~2 cups)
  • 3 large handfuls baby spinach
  • 1/2 can full fat coconut milk
  • 2 garlic cloves, minced
  • 1 tbsp rice vinegar
  • 1 tbsp coconut aminos or tamari (soy sauce is fine if you aren't gluten free)
  • 2 tbsp white miso
  • 1 tsp fresh ginger, grated
  • 1/2 lemon, juiced plus slices to serve
  • 2 tbsp sesame oil or any neutral oil
  • fresh parsley, to serve
  • salt & pepper, to taste
  • 1/2 cup basmati rice

For the Marinade

  • 1/4 cup sake
  • 1/4 cup mirin
  • 3 tbsp miso
  • 1 tsp sugar

Instructions
 

To Make the Marinade

  • Add sake and mirin to a small pot and bring to a boil.
  • Then add sugar, whisking constantly until it dissolves, making sure it does not burn on the bottom of the pan. Whisk in the miso and continue mixing until fully encorporated.
  • Allow mixture to cool to room temperature before proceeding to next step. Do not pour hot mixture over the fish, or the fish will start to cook.
  • Lightly pat black cod pieces dry with a paper towel, then add to a plastic bag or small airtight container and pour over marinade. Let this sit in the refrigerator for a minimum of 2 hours and up to 4 days.

For the Rice

  • Combine 1 part rice and 2 parts water (so 1/2 cup rice + 1 cup water) in a small pot and bring to a boil.
  • Once boiling, lower heat to a simmer and cover. Let simmer for 10 minutes.
  • Remove from heat but LEAVE COVERED and do not peak! Let steam in this way for another 10 minutes. Then fluff with a fork.

For the Curry

  • Heat 1 tbsp sesame oil in a sautée pan and add the fish pieces in a single layer. When removing them from the marinade, shake off excess but don't wipe.
  • Cook on each side about 4 minutes, until lightly browned. You'll finish cooking the fish off later, just want to get a bit of color in this step. Set fish aside.
  • In the same pan (without rinsing), sautée onion, ginger and garlic in 1 tbsp oil over medium-high for 5 minutes, stirring so as not to burn the garlic, until the onion is soft and translucent.
  • Add butternut squash and continue to cook about 5 more minutes. If too much is sticking to the bottom of the pan, deglaze with a splash of water.
  • Add curry powder and stir to coat vegetables.
  • Add miso and stir to coat.
  • Add soy sauce and rice vinegar and stir to coat. Continue cooking about 10 more minutes.
  • Pour in coconut milk and bring to a boil. Return fish to pan and ladle curry over fish, then cover pan, reduce heat to low, and let fish steam ~7 minutes until cooked through.
  • Remove lid, add spinach and stir to combine until spinach is wilted.
  • Mix in lemon juice, then season with salt & pepper to taste.
  • Divide rice and curry between bowls, serve with additional squeeze of lemon and fresh parsley on top!
Keyword curry, miso, seagan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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