Miso Butter Cod with Mushroom Rice
DATE: March 22, 2025
- Time: 1 hour
- Serves: 4
Featured product
Spice Spice Baby
Asian 6 Spice
Spice Spice Baby Refill
Asian 6 Spice
- 2 tbsp olive oil
- 4-6 ounce cod fillets
- ¼ cup white or yellow miso paste
- 2 tsp Spice Spice Baby Asian 6 Spice (separated)
- 2 tbsp mirin
- 2 tbsp room temperature butter
- 1 cups sushi rice
- 12 oz mixed mushrooms (beech, trumpet, shiitake or oyster)
- 2 cups mushroom stock
Edamame Salad
- 1 cup shelled edamame
- 2 scallions, sliced thinly
- 1 tsp sesame oil
- Sesame seeds for garnish
Directions
- Begin by heating a dutch oven over medium-high heat; add the olive oil. When hot add the mushrooms.
- Season with 1 tsp Spice Spice Baby Asian 6 spice and ½ tsp sea salt. Stir well and reduce the heat to medium and sauté for 6-8 minutes until the mushrooms begin to color and brown.
- Remove the mushrooms from the pan and set aside.
- Carefully remove the pan from the stove and wipe clean of the mushroom bits. Return to the stove and add the rice and stock and stir well. When the stock begins to bubble. Reduce the heat to a simmer and cover for 20 minutes.
- In the meantime, preheat the broiler to 450 ˚F and make the miso butter for the fish: In a medium-sized bowl, add the miso, butter, mirin and the remaining tsp of Spice Spice Baby Asian 6 Spice. Whisk well until the mixture is completely smooth; set aside.
- When the rice is cooked, add the fish fillets on top of the rice and spread the cooked mushrooms all around.
- Place in the broiler, watching carefully for 10 minutes turning the pot halfway to make sure the fish cooks evenly.
- To make the edamame salad, add the edamame, green onions, sesame oil and combine. Sprinkle with sesame seeds.
- When the fish is done, remove from the oven and remove from the pan and set aside. Using two spoons, stir the mushrooms into the rice and serve with fish on top and edamame salad on the side. Enjoy!
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