NOBU-STYLE COD RICE BOWL WITH QUICK PICKLED VEGGIES

Adapted from Nobu

Ingredients:

1/2 c. sake

1/2 c. mirin

1/2 c. white miso

1/2 c. sugar

8 oz. cod or other light fish

1 Tbsp neutral oil

Steamed jasmine rice, for serving

Cucumber Salad:

3 Tbsp rice wine vinegar

2 tsp sesame oil

2 garlic cloves, grated

1 Tbsp toasted sesame seeds

1 tsp sugar

1/2 tsp salt

3 cucumbers, thinly sliced

1 carrot, peeled as thinly sliced as possible (use a potato peeler)

1/2 sweet onion, thinly sliced

1 bunch scallions, white and light green parts, thinly sliced’

Directions:

In a small saucepan over medium heat, combine the sake, mirin, miso paste, and sugar. Bring to a simmer and whisk until dissolved. remove the saucepan from the heat and let cool to room temperature.

Pat the fish dry with paper towels, transfer to a baking dish, and pour the cooled marinade over the top. Cover with plastic wrap and refrigerate for 12 hours or overnight.

Make the cucumber salad: In a medium bowl, add the rice wine vinegar, sesame oil, garlic, sesame seeds, sugar, salt, and whisk to combine. Add the cucumbers, onions, scallions, and carrots and stir until coated with the dressing.

Preheat oven to 400 degree Fahrenheit. Remove the fish from the marinade and scrape off any excess. In a medium, oven-proof nonstick skillet over high heat, heat the oil until shimmering. Add the fish and cook for 2 minutes without moving it. Carefully flip fish over and continue to cook for a 2 more minutes.

Carefully transfer fish to the oven and bake until the fish is cooked through and easily flakes, about 5-10 minutes depending on thickness of fish.

Divide steamed rice between 2 bowls. Top with fish and cucumber salad.