SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 30 min
4 cod filets
1 medium cauliflower
4 bok choy
1 1/2 cup chicken stock
2 tbsp butter
2 tbsp miso paste
4 tbsp mirin
1 tbsp maple syrup
1 tbsp rice vinegar
chili oil for garnish (optional)
Preheat oven to 425F°
In a medium bowl combine miso paste, mirin, maple syrup and rice vinegar. Mix well, until combined. Place the cod filets into a bowl. Pour the sauce over. Toss the fish until coated on all sides, cover the bowl and set aside to marinate.
Break the cauliflower into small florets. Slice the shallot thinly. In a pot, over medium high, melt the butter until it starts to brown. Add sliced shallots. Sauté, stirring often. until shallots soften and turn slightly brown, 2-3 min. Add cauliflower florets and pour in chicken stock (it's ok if the florets are not fully covered). Bring to a boil, reduce the heat to medium, cover and simmer until the florets are soft and fall apart, 8-10 min. Remove from heat and set aside to cool.
While cauliflower cools, place the cod filets into a cast or an oven proof dish. Transfer into the oven and roast until almost ready, 8-12 min depending on the size of the filets. When done, turn the oven to broil and place the pan on the highest rack. Broil for 2 min until the cod turns golden brown. Remove from the oven and set aside.
While the cod cooks, quarter the bok choy. Splash with a generous amount of olive oil and grill until nicely charred, 1-2 min on each side.
When cauliflower cools down, add it into a food processor along with the stock. Process until smooth (if the puree turns too liquid, return back to a pot and reduce to desired consistency).
Plate the cauliflower puree. Place the miso glazed cod on top and charred bok choy on the side. Drizzle with some chili oil (optional). Enjoy!