Miso Cod With Edamame Rice Recipes

Steps:

• Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
• Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
• Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.

Steps:

• Heat oven to 375 degrees. In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, about 20 minutes. Turn off the heat and let stand (covered) for 10 minutes. Fluff with a fork.
• In a small bowl, using a spoon, mash together butter, ginger, garlic, 3 teaspoons of the miso and 1 tablespoon of the oil. Mix well, then fold in bread crumbs.
• Arrange cod on a large rimmed baking sheet lined with parchment or foil. Rub with 1 tablespoon of the oil and lightly season with salt and pepper. Using the back of a spoon or a butter knife, spread 1 teaspoon of miso over each fillet. Divide the miso-butter-bread crumb mixture equally and sprinkle in an even layer on top of each fillet, pressing gently but do not pack. Roast until top is golden and fish is cooked through to an internal temperature of 145 degrees, about 12 to 14 minutes.
• In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add broccoli, season with salt and pepper and cook over moderately high heat, stirring, until crisp-tender and charred, about 5 minutes. Stir in lemon juice. Serve cod with charred broccoli and brown rice.