Black Cod with Wild Rice and Spinach

Instructions

Bring sake and mirin to a boil and let it boil for about 20 seconds. Add the miso and stir until dissolved. Then increase the heat again and add the sugar. Stir until dissolved. Let the mixture cool down.

Once the mixture has cooled, pour it over the cod and let it marinate in the refrigerator for 2-3 days in an airtight container.

The wild rice needs to soak for 10 hours before serving, so remember this the morning before you plan to serve the dish.

50 minutes before serving, you can start preparing. Preheat the oven to 200°C. Mix tahini, soy sauce, and rice vinegar together and set aside. Prep the spinach by removing the stems and washing thoroughly.

35 minutes before serving, rinse the rice and set it to steam (it may also be possible to cook it the regular way).

15 minutes before serving, cook the cod. Heat a frying pan with neutral oil over medium-high heat. Remove the fish from the marinade and pat gently with paper towels to remove excess marinade. Sear the fish skin-side down for 3 minutes, then flip and cook the other side for 2 minutes.

Transfer the cod to an oven-safe dish and bake for 5-10 minutes.

While the fish is in the oven, boil the spinach for 1 minute. Then immediately transfer to ice-cold water to stop the cooking process. Toss the spinach in the tahini mixture and arrange on the plate.

The fish is done when it begins to flake easily. Check this by pressing gently on a fillet. Use small bowls to shape the rice on the plate and place the fish on top. Enjoy!