One Pot Miso Butter Cod + Rice
Servings 4
Ingredients
- 1 cup jasmine rice, rinsed well
- 4 tbsp butter, at room temp or softened*
- ¼ cup mellow white miso paste
- 1-2 cloves garlic, grated (or use ginger)(optional)
- 1-1.5 lb cod, cut into 4 filets**
- 2 cups water
- 1 bunch scallions, thinly sliced, white/light green parts separated from dark green
- 1 tbsp soy sauce or tamari
- 5-6 cups chopped kale and/or mushrooms***
- ½ tsp kosher salt
- Lemon wedges, for serving
For the salad:
- 2 cups thinly sliced cucumbers and/or radish
- 2 tbsp rice vinegar
- ½ tsp toasted sesame oil
- ¼ tsp kosher salt
- *It’s important that the butter is at room temp/soft but not melted so that you can get a smooth miso butter paste. If you don’t think ahead, cut the butter into cubes and microwave in 10-15 second intervals until softened.
- **You could use any fish here, just choose a fish that isn’t super thick, otherwise it will take longer to cook than the rice. If the fish is very thin, you can add it after 10 minutes and then simmer for 5 minutes, etc…Use your judgement!
- ***Use all kale or do a combo of kale and mushrooms. 8 oz of mushrooms is about 2.5 cups thinly sliced and 1 large bunch of kale is usually about 6 cups.
Items you can prep ahead (optional)
- Thinly slice 1 bunch scallions, white/light green parts separated from dark green
- Chop 5-6 cups kale and/or mushrooms
- Make the miso butter. Let it come to room temp before spreading onto the fish.
- Cut fish into 4 filets
- Chop 2 cups cucumbers/radish
- Make the salad
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear, using your fingers to agitate the grains to remove the excess starch (this helps make sure the rice doesn’t turn out mushy and gloppy).
- In a small bowl, mix/mash the butter, miso paste, and garlic (if using) until smooth (I start by using a fork to mix, then switch to a small rubber spatula). Reserve about 2 tablespoons of the miso butter to use later. Divide the rest of the mixture on top of each fillet and use your fingers and/or a rubber spatula to spread it around the center of the fillet (this is a bit tricky, just do your best!).
- To a medium-large pot with a tight fitting lid (dutch oven works best), add the rice, water, white/light green scallions, and soy sauce and stir to combine.
- Cover with a tight-fitting lid, increase the heat to high to bring to a rapid simmer, then reduce to low to maintain a gentle simmer for 5 minutes.
- Remove the lid and quickly scatter the veggies evenly over the rice and sprinkle the veg with ½ teaspoon salt. Use a metal spatula to place the fish on top. Cover again and continue to simmer gently for 15-18 more minutes, or until the fish is cooked through/easily flakes with a fork (time will vary if you have a very thin or thick fish, see note).
- Meanwhile, to make the salad, add everything to a medium bowl and toss to combine. Set aside.
- Carefully remove the fish with a spatula. Turn off the heat and give the rice a gentle fluff to mix the veggies in, then dot the reserved miso butter all over the rice, cover with the lid, and let it rest for 5 minutes.
- Scoop rice/veg into your bowl and top with the fish and cucumber salad. Scatter the remaining scallions on top. Squeeze with lemon.
Notes
Substitutions:
- To make vegetarian, replace the fish with tofu planks (drained and pressed). Or bake the tofu topped with the miso butter. Use only 1 ½ cups water for the rice and check it after 15 minutes.
- Try using chicken breasts or thighs in place of the fish.
Storage:
- Store leftovers in an airtight container:
- Fish and rice: up to 3 days in the fridge
- Salad: up to 6 days in the fridge
Leftovers + Repurposing:
- Warm up leftover rice in the microwave first, then add fish and warm again until the fish is warmed through. Serve with miso butter, herbs, salad, + a squeeze of lemon or lime.
- Add a fried egg to stretch it!
- Fluff some more finely chopped greens into the hot rice if you have some in the fridge.