Name: Miso Cod with Edamame Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 6-ounce cod fillets; 2 tablespoons white miso paste; 1 tablespoon plus 1 teaspoon toasted sesame oil; 4 teaspoons honey; 2 teaspoons grated fresh ginger; 1 cup long-grain white rice, rinsed well; Kosher salt; 2 carrots, thinly sliced on an angle; 1 cup frozen shelled edamame, thawed; 2 scallions, sliced; 1 tablespoon toasted sesame seeds; Freshly ground pepper

Directions

Preheat the broiler. Place the cod fillets on a foil-lined baking sheet. Stir the miso, 1 tablespoon sesame oil, the honey and ginger in a small bowl until smooth. Rub the cod all over with about 2 tablespoons of the sauce. Arrange flat-side down and spread the remaining sauce over the top of the fillets.
Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and 1/2 teaspoon salt. Return to a boil, then stir and reduce the heat to medium low. Add the carrots on top of the rice, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Sprinkle the edamame on top, cover and let stand, 5 minutes.
Meanwhile, broil the cod until the sauce is browned and the fish flakes easily with a fork, 6 to 8 minutes, depending on the thickness.
Fluff the rice to mix in the carrots and edamame. Add half the scallions and sesame seeds and the remaining 1 teaspoon sesame oil and stir to combine; season with salt and pepper. Divide the rice among plates. Top with the cod and sprinkle with the remaining scallions and sesame seeds.

Photograph by Andrew Purcell

Miso Cod with Edamame Rice

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