© Constantine William Spyrou
It's been a while since I've posted, so it's time to catch up with the Masterchef Recipes! First up is the Mystery Box challenge from two weeks ago, which consisted of Black Cod and several Asian inspired ingredients. I decided to go with a light and fresh broth. I was actually inspired to make this dish as a result of season 9 of Hell's Kitchen, in which Paul created an impressive dish of sea bass in a light and fragrant broth. Miso and ginger combined definitely makes a great broth, and the addition of other Asian inspired ingredients and seasonings lifts the whole flavor of the dish.
Recipe makes one dish.
For the Cod:
1 6-oz filet of black cod, skin on (scaled)
2 tbsp of soy sauce
1/2 clove garlic
1/2 tsp chopped ginger (1 long slice)
Salt and pepper to season
For the Broth:
2 cups water
2 tbsp white miso paste
2 tbsp sliced ginger
1 tbsp sliced garlic
Salt and pepper to season
2 tbsp chopped green onion
For the Rice Cake:
1/4 cup cooked rice (steamed in a pot with salt and pepper for 15 minutes)
2 tbsp toasted sesame seeds (white and black)
1 tbsp green onion
2 tbsp Miso-Ginger Broth
2 tsp dark soy sauce
2 tsp cracked black pepper
1. Bring the water to a boil. Add the miso paste and stir in until fully dissolved.
2. Add in the sliced ginger and garlic. Turn to low heat and let the broth infuse for 30 minutes on a simmer.
3. Cook the rice, then add the sesame seeds, green onion, some of the broth, the soy sauce, and the black pepper to the rice. Form into a flat pancake-like shape, and set aside in the fridge to firm up for 10 minutes.
4. Rub the cod with the sliced ginger and garlic to give it the flavor without cooking the aromatics. Season the cod, then sear it on medium-high heat with canola oil, skin side down. When the skin is crispy and the cod is cooked (opagque colour) almost all the way through, flip the cod and cook it on the other side for 2 minutes. Check for doneness before taking the cod off the heat by flaking back the cod. If it can flake easily, the cod is done.
5. Griddle the rice cake with canola oil for 90 seconds on each side.
6. Ladle the broth into the bottom of a bowl. Place the cod on, skin side up. Lay the rice cake on top of the cod, and garnish with green onion.
This dish has a good balance of freshness and texture from the light miso broth and the bright green onions and the crispy, delicious rice cake that just brings the dish to a whole new level.
I hope you enjoyed this dish! Let me know what you think and what you would change. If you make it, let me know how it turns out! Enjoy! =)