Reprinted from Blue Apron
We’re using two incredibly flavorful ingredients to make a glaze for roasted cod: red miso paste and yuzu juice. As miso ages, its color changes from white to red — and its flavor becomes distinctly rich in umami. Yuzu juice, from the East Asian yuzu fruit, is tangy and a little sweet, like a cross between grapefruit and mandarin orange. Paired with earthy, black rice and water spinach (a traditional, Asian leafy green related to the morning glory), these ingredients strike a delicious balance.
Makes 2 servings; about 530 calories per serving
Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook 24 to 26 minutes, or until tender. Drain thoroughly and set aside. Rinse and wipe out the pot.
While the rice cooks, preheat the oven to 400 degrees Fahrenheit. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the water spinach; roughly chop the leaves and stems.
While the rice continues to cook, in a small bowl, combine the miso paste, brown sugar, soy sauce, yuzu juice and half the ginger; whisk until smooth.
While the rice continues to cook, pat the cod fillets dry with paper towels and season with pepper on both sides. Place the seasoned fillets on a lightly-oiled sheet pan; top with two-thirds of the glaze, spreading to evenly coat. Roast in the oven 12 to 14 minutes, or until the glaze is browned and the fish is cooked through. Remove from the oven.
In the same pot used to cook the rice, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions and remaining ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the water spinach and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the cooked rice and remaining glaze; stir until well combined. Season with salt and pepper to taste and remove from heat.
Divide the finished rice between two plates. Top each with a roasted cod fillet. Garnish with the green tops of the scallions. Enjoy!