Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy

Name: Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 9 baby bok choy, halved lengthwise; 0 teaspoons freshly ground black pepper; 680 grams skinless black cod fillets, each 1 inch thick; 1 teaspoons cornstarch; 1 teaspoon minced peeled fresh ginger; 1 teaspoon minced garlic; 1 pinch Pinch of kosher salt; 118 milliliters low-sodium soy sauce; 59 milliliters mirin; 177 milliliters fresh orange juice (from 3 oranges); 118 milliliters thinly sliced scallions (white and light green parts), for serving; 1 Tbsp sesame seeds, toasted, for serving; 177 milliliters sushi rice; 1 Tbsp unseasoned rice vinegar

Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy might be just the main course you are searching for. One portion of this dish contains roughly 25g of protein, 2g of fat, and a total of 253 calories. This recipe serves 6. This recipe is typical of Japanese cuisine. Head to the store and pick up mirin, unseasoned rice vinegar, garlic, and a few other things to make it today. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Bring a large pot of water to a rapid boil. Prepare a bowl of ice water.

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Water

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Bowl

Pot

Add the bok choy to the boiling water and cook for 30 seconds.

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Bok Choy

Water

Drain the bok choy and immediately transfer it to the ice water for 2 minutes to cool.

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Water

Bok Choy

Drain the bok choy and set aside on a clean kitchen towel to soak up excess moisture.

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Bok Choy

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Kitchen Towels

Prepare the sticky rice cakes.

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Sticky Rice

Put the rice in a large bowl and cover with cold water. Use your hand to swish the rice around a few times.

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Water

Rice

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Drain and repeat until the water in the bowl is clear; you may need to rinse it several times.

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Water

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Bowl

Put the rice in a small, heavy-bottomed saucepan and add water to cover by 1 inch. Cover the pan; for best results, do not uncover the pan at any time during cooking. Bring to a boil over medium-high heat, 4 to 5 minutes; you will be able to tell the water is boiling by the large amount of steam pouring out from under the lid. Reduce the heat to low and simmer, covered, for 10 minutes.

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Water

Rice

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Remove the pan from the heat and let stand, covered, for 15 minutes.

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Frying Pan

Spray a small sauté pan with grapeseed oil and heat over medium heat.

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Grape Seed Oil

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Frying Pan

Add the scallions, garlic, and ginger and cook, stirring, until just softened and fragrant, about 30 seconds. Fold the scallion mixture into the warm, cooked rice along with the vinegar, mirin, salt, and pepper.

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Cooked Rice

Green Onions

Vinegar

Garlic

Ginger

Pepper

Mirin

Salt

Line a platter or baking sheet with parchment paper sprayed with oil or with waxed paper. Have a separate bowl of water ready. Dip your hands into the water and scoop up 1/4 cup rice. Form it into a tightly packed cake about 2 inches thick and place the cake on the platter. Repeat with the remaining rice to form five more cakes. Set aside in the refrigerator.

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Rice

Dip

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Meanwhile, in a small saucepan, combine the soy sauce, orange juice, mirin, and ginger. Bring to a boil and reduce the heat to low. Simmer just until reduced by half, 30 to 40 minutes. In a small dish, mix the cornstarch and 1 teaspoon water and stir this slurry into the simmering sauce. Simmer 30 seconds and remove the pan from the heat.

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Orange Juice

Corn Starch

Soy Sauce

Ginger

Mirin

Sauce

Water

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Sauce Pan

Frying Pan

Taste

Book, using the USDA Nutrition Database

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Equipment

Ingredients

Servings:

baby bok choy, halved lengthwise 0teaspoons

freshly ground black pepper 680grams

skinless black cod fillets, each 1 inch thick 1teaspoons

cornstarch 1teaspoon

minced peeled fresh ginger 1teaspoon

minced garlic 1pinch

Pinch of kosher salt 118milliliters

low-sodium soy sauce 59milliliters

mirin 177milliliters

fresh orange juice (from 3 oranges)118milliliters

thinly sliced scallions (white and light green parts), for serving 1Tbsp

sesame seeds, toasted, for serving 177milliliters

sushi rice 1Tbsp

unseasoned rice vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.