Miso Maple Norwegian Cod with Fig Leaf Rice and Cucumbers
Norwegian cod lends itself beautifully to this simple but perfectly balanced recipe. Miso and maple work in harmony to give flaky cod a savory sweetness with significant depth. In a retail setting, the flavor combinations with Norwegian cod are sure to be something that appeals to consumers without being too complex. Recipe courtesy of Chef Kiki Aranita.
Cooking timeOver 60 min
Difficulty levelEasy
Rating1/5
Ingredients
Preparation
Miso maple Norwegian cod
- Mix maple syrup and miso paste together vigorously with a fork or whisk.
- Portion cod – one side yields about 6 portions. Remove any bones.
- Brush both sides of each portion with maple miso.
- Marinate, covered in refrigeration for 6 hours or overnight.
- Heat up olive oil and/or coconut oil (I blend them – it creates a really beautiful sear) in nonstick saute pan on high heat (400-450F degrees).
- Sear each piece of cod on both sides, for 2 minutes per side.
Fig rice
- 1 part Forbidden/Chinese black rice to 1 part short grain white rice. Follow directions for water content on your rice cooker but after adding water, place one fresh fig leaf in the rice pot so that it floats in water as it’s cooking.
- It yields a wonderful sticky rice with coconut and vanilla aromas that pairs well with the indulgent Miso Maple cod.
Garnish
- Let cod rest for 5 minutes, then serve with steamed rice, Persian cucumbers (thinly sliced) and decorate with edible flower petals.