As promised here is the delicious recipe for Black Cod with miso broth. I love to serve it over rice noodles in a large bowl. The broth is so fragrant, with a little bit of spice, unless you are like me and add more Thai chili to it !!
feeds four to six happy people;
2 pounds Fresh Black Cod, skin on ( Whole Foods usually has it)
1 large head of garlic, remove three cloves from the head and then cut it in halve with the paper skins still on,cutting through all of the cloves.
1 3″ piece of ginger root
1 TBSP. chili oil
4 stalks celery
1 large carrot, peeled
1 cup miso paste
1/2 cup soy sauce
dried chili flakes
In a large stock pot Put 8 cups of water and add the large garlic halves, slice two of the lemons in half and add to water. cut the scallions into 1 ” pieces and add to the pot. Peel the ginger and grate on a micro- plane to get 1 TBSP. ginger zest. add this to the stock mixture. bring to a boil and reduce to simmer. add the miso paste and soy sauce. Mix well and let it simmer for about 40 minutes.
Tear a 12″ piece of parchment paper and lay the fish filet on the paper skin side down. Brush the fish with the chili oil.and squeeze the juice of one lemon over it. sprinkle with salt and pepper. Slice a few pieces of ginger root into slivers and place over the fish with the three remaining garlic cloves. Fold the paper towards the center of the fish bringing both edges together and fold down the top. Continue to fold and crease until the fish is inside a sealed parchment packet. Place this in a baking dish and cook for 20 minutes at 350 degrees. The fish will be incredibly moist when you unwrap it to place on the rice noodles with the broth.
cook the rice noodles according to the package directions.
when you are ready to eat.
Place a mound of noodles on the bottom of each bowl. Ladle broth over the top to cover the noodles. Remove the fish from the packet carefully as it will have steam inside of it. Place a fish portion on each bed of noodles and garnish with a little more broth. Chop the cilantro and garnish the entree with it. Sprinkle more of the hot pepper flakes. I also like a splash of rice vinegar on mine ! Yummy!