Miso-Glazed Cod with Rice and Gingery Green Beans

Inspired by chef Nobu Matsuhisa’s famous miso-marinated black cod, this version streamlines the process and lightens the sugar and salt load while preserving deep flavor. The cod is gently poached in a miso glaze to retain brain-boosting nutrients, and paired with gingery green beans and brown rice for a nourishing, well-balanced dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Bring a large pot of salted water to a boil. Add the rice and stir. Boil uncovered until the rice is chewy and tender, 28 to 32 minutes. Drain in a colander, then return to the pot. Cover the pot and set it away from the heat.

Step 2

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring often, until translucent and starting to brown, 5 to 7 minutes. Add the green beans and ginger and cook until the beans are just starting to soften, about 5 minutes. Set aside in the pan.

Step 3

3. Combine the vinegar, sake, and maple syrup in another large skillet and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook until the sauce coats the back of a spoon, 15 to 20 minutes. Whisk the miso paste into the warm water until smooth, then whisk the mixture into the sauce. Keeping the sauce at a gentle simmer, nestle the cod in the pan atop the sauce. Cook, with the lid ajar, until the fish is opaque and easily flakes with a fork, 8 to 12 minutes.

Step 4

4. Just before serving, finish the green beans by quickly stirring over medium-high heat. Add ¼ cup water and cover until the beans are crisp-tender, about 3 minutes.

Step 5

5. To serve, divide the rice between shallow bowls, then top each with a piece of fish, any sauce left in the pan, some green beans, pickled ginger, and sesame seeds.