Umami Bomb Miso-Glazed Black Cod with Fermented Black Bean Risotto

Instructions

1. 1

   In a large bowl, whisk together white miso paste, mirin, sake, and sugar. Add the black cod fillets and marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

   ~35 min
2. 2

   While the fish is marinating, prepare the fermented black bean risotto. Mince the garlic and ginger. Rinse and roughly chop the fermented black beans. Finely slice the scallions, separating the white and green parts.

   ~10 min
3. 3

   Heat 1 tablespoon of neutral oil in a medium saucepan over medium heat. Add the minced garlic, ginger, and the white parts of the scallions. Sauté for 2 minutes until fragrant.

   ~2 min
4. 4

   Add the Arborio rice to the saucepan and toast for 1 minute, stirring constantly, until the edges of the grains appear translucent.

   ~1 min
5. 5

   Add the chopped fermented black beans and stir for another minute.

   ~1 min
6. 6

   Pour in about 100 ml of warm vegetable broth and stir until it is absorbed. Continue adding broth, about 100 ml at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes.

   ~20 min
7. 7

   While the risotto is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

   ~5 min
8. 8

   Remove the marinated black cod from the marinade, letting excess drip off. Place the fillets on the prepared baking sheet. Reserve the marinade for glazing.

   ~2 min
9. 9

   Bake the fish for 10-12 minutes, or until cooked through and flaky.

   ~12 min
10. 10

    In the last 2-3 minutes of baking, brush the fish generously with the reserved miso marinade and return to the oven to glaze.

    ~3 min
11. 11

    Once the risotto is creamy and al dente, stir in the sesame oil and season with salt and black pepper to taste. The fermented black beans will add significant saltiness, so taste before adding extra salt.

    ~2 min
12. 12

    Serve the miso-glazed black cod immediately over the fermented black bean risotto. Garnish with the green parts of the scallions.