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Miso-Glazed Cod with Brown Rice Edamame Pilaf

Miso-glazed PC Wild Black Cod Fillet with brown rice & edamame pilaf

PC Organics Long Grain Brown Rice

Miso-Glazed Cod with Brown Rice Edamame Pilaf

Miso or fermented soybean paste is often used in Japanese cuisine. You can find it in the refrigerat...

Miso or fermented soybean paste is often used in Japanese cuisine. You can find it in the refrigerated natural foods section of the grocery store.

  • Level: Advanced
  • Preparation: 10 mins
  • Ready in: 40 mins
  • Serves: 2
  • Dish Type: Japanese
  • Season: Fall
  • Course: Main
  • Main Ingredient: Cod
  • Calories

    520 cal

  • Total Fat

    21 g

  • Omega-3 Polyunsaturates

    0.93 g

  • Sodium

    970 mg

  • Total Carbohydrate

    59 g

  • Dietary Fiber

    5 g

  • Protein

    25 g

Miso-Glazed Cod with Brown Rice Edamame Pilaf

Miso-glazed PC Wild Black Cod Fillet with brown rice & edamame pilaf

PC Organics Long Grain Brown Rice

  • Calories

    520 cal

  • Total Fat

    21 g

  • Omega-3 Polyunsaturates

    0.93 g

  • Sodium

    970 mg

  • Total Carbohydrate

    59 g

  • Dietary Fiber

    5 g

  • Protein

    25 g

How to make

Ingredients

  • 1/2 cup (125 mL)

    PC®Seasoned Rice Vinegar
  • 1/4 cup (50 mL)

    Granulated sugar
  • 1

    Clove garlic, minced
  • 1 pkg (240 g)

    PC®Sustainably Sourced Wild Black Cod
  • 1/2 cup (125 mL)

    PC®Organics Long Grain Brown Rice
  • 1/4 tsp (1 mL)

    Salt
  • 1/4 cup (50 mL)

    PC®Edamame
  • 1 tsp (5 mL)

    PC®Pure Sesame Oil
  • 2 tsp (10 mL)

    Toasted sesame seeds (optional)
  • 1 tsp (5 mL)

    Canola oil

How to make

  • Step 1

    In small saucepan, combine vinegar, sugar and garlic. Bring to a boil. Whisk in miso paste. Return to a boil. Reduce heat to medium; simmer uncovered for 10 minutes or until mixture coats back of spoon thickly. Set aside to cool to room temperature.

  • Step 2

    Set aside 2 tbsp (25 mL) of cooled miso mixture; cover but do not refrigerate. Place cod in shallow glass baking dish and pour remaining miso mixture over it. Cover dish with plastic wrap. Refrigerate for 4 hours or overnight.

  • Step 3

    Rinse rice with cold water. In small saucepan, bring rice, salt and 1 cup (250 mL) water to a boil. Reduce heat and simmer, covered, for approximately 30 - 40 minutes or until all liquid is absorbed. Remove from heat. Add edamame. Cover and let stand for 5 minutes without removing lid. Stir in sesame oil and 1 tsp (5 mL) of the sesame seeds (if using).

  • Step 4

    In nonstick frying pan, heat oil over medium heat. Remove cod from marinade, discarding marinade left in dish. Brush off excess marinade. Place fillets in pan, skin side up; cook for 3 minutes. Turn fillets; cook another 4 to 5 minutes or until fish flakes easily when prodded with a fork.

  • Step 5

    Place half of brown rice edamame pilaf on each of two plates and top with a cod fillet. Drizzle each plate with half of the reserved marinade. Sprinkle with remaining sesame seeds, if using. Serve immediately.

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