Cedar & Ember · Main dishes

Miso-Butter Lingcod with Garlic Bok Choy & Jasmine Rice

Name: Miso-Butter Lingcod with Garlic Bok Choy & Jasmine Rice
Total time: 35 min
Yield: 2 servings
Ingredients: 340 g Lingcod fillets; 1.5 tbsp White miso paste; 20 g Unsalted butter; 1 tsp Honey; 1 tsp Rice vinegar; 150 g Jasmine rice; 225 ml Water; 300 g Baby bok choy; 1 tbsp Neutral cooking oil; 2 clove Garlic; 1 tbsp Soy sauce; 1 tsp Toasted sesame oil; 1 whole Green onions; 1 tsp Toasted sesame seeds

Flaky West Coast lingcod roasted under a savoury-sweet miso butter glaze, with garlicky seared baby bok choy and fluffy jasmine rice.

35 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Lingcod fillets340 g
White miso paste1.5 tbsp
Unsalted butter20 g
Honey1 tsp
Rice vinegar1 tsp
Jasmine rice150 g
Water225 ml
Baby bok choy300 g
Neutral cooking oil1 tbsp
Garlic2 clove
Soy sauce1 tbsp
Toasted sesame oil1 tsp
Green onions1 whole
Toasted sesame seeds1 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish, soy, milk, sesame and wheat. Use tamari instead of soy sauce for a gluten-free version, and check labels.

Method

Cook the rice

Rinse the rice until the water runs nearly clear. Combine with the water in a small pot, bring to a boil, then cover and cook on the lowest heat for 12 minutes. Rest off the heat, covered, for 10 minutes.

Mix the miso butter

Heat the oven to 220°C. Mash the miso, softened butter, honey and rice vinegar into a smooth paste.

Roast the fish

Pat the lingcod dry and set it on a parchment-lined tray. Keep raw fish utensils separate. Spread the miso butter over the top of each fillet. Roast 10–12 minutes, until the fish is opaque and flakes easily. Check the centre of each fillet with a food thermometer: fish must reach 70°C (158°F). Cook longer if needed. For extra colour, broil for the last 1–2 minutes, watching closely.

Sear the bok choy

While the fish roasts, heat the oil in a large skillet over medium-high heat. Halve the bok choy lengthwise, lay it cut-side down and sear 2–3 minutes until browned. Add the garlic, toss for 30 seconds, then add the soy sauce and 2 tbsp water and cover for 1–2 minutes until just tender. Drizzle with sesame oil.

Plate

Use clean utensils. Spoon the rice into shallow bowls, add the bok choy and set the lingcod on top. Scatter over the green onion and sesame seeds.

Lingcod is lean and goes from perfect to dry quickly. Start checking at 9 minutes, and use the thermometer rather than colour alone.

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