alive logo

Maple Syrup and Miso Black Cod with Fried Rice

Serves 4.


    Maple Syrup and Miso Black Cod with Fried Rice

    Buttery, sumptuous, and full of omega-3 fatty acids, black cod (also known as sablefish) is healthy, rich, and full of flavour. Here, prepared with maple syrup, sake, and mirin, black cod is taken to the next level.


    Did you know?

    Black cod is also known as sablefish and is a forgiving choice for novice cooks due to its high fat content. It can be grilled, poached, smoked, roasted, or slow-cooked.


    Maple Syrup and Miso Black Cod with Fried Rice


    • 1/4 cup (60 mL) sake
    • 1/4 cup (60 mL) mirin
    • 3 Tbsp (45 mL) white miso paste
    • 1/2 cup (125 mL) maple syrup
    • 4 - 4 oz (115 g) black cod fillets
    • 1/3 cup (80 mL) organic bacon fat, divided (or vegetable oil of your choice)
    • 4 cups (1L) cooked jasmine rice prepared according to package instructions
    • Pea shoots for garnish


    Per serving:

    • calories752
    • protein21g
    • fat35g
      • saturated fat9g
      • trans fat0g
    • carbohydrates81g
      • sugars27g
      • fibre1g
    • sodium678mg



    Maple syrup and miso marinade

    In medium saucepan, combine sake and mirin and bring to a boil for approximately 20 seconds to burn off the alcohol. Turn heat to low and add white miso paste; whisk to combine. Once combined thoroughly, turn heat back to high and add maple syrup, stirring constantly. Remove from heat and cool to room temperature.

    Black cod

    Dry black cod thoroughly and cover with room temperature marinade. Place in a non-reactive dish, cover tightly with plastic wrap, and place in refrigerator to marinate for up to 3 days. Longer marinating time will deepen rich, delicious flavours.

    Preheat oven to 400 F (200 C). On stovetop, heat ovenproof skillet or cast iron pan over high heat.

    Remove black cod fillets from dish and lightly wipe off excess miso marinade while leaving the fillets coated. To the heated pan, add small amount (about 1 Tbsp/15 mL) of bacon fat or oil and then fillets, skin side up, cooking until nicely browned and caramelized in spots, approximately 3 minutes. Flip fish and continue browning other side for another 2 to 3 minutes. Once fish has browned on both sides, transfer pan into heated oven and bake for 5 to 10 minutes, until fish flakes easily and is a creamy, opaque colour. Remove fish from pan and plate alongside crispy jasmine rice.

    Jasmine rice

    Line a 12 in (30 cm) square baking pan with plastic wrap. Place cooked rice in pan and roughly flatten so rice is approximately 1 in (2.5 cm) deep, flush with sides of pan. Cut a piece of cardboard just under 12 in (30 cm) square and wrap in tin foil. Press down on rice to create an even, firmly packed block of rice. For best results, cover and refrigerate overnight, though rice can be used immediately if necessary.

    When ready for use, turn pan over and release rice onto a chopping board in one solid 12 in (30 cm) square piece. Cut rice into strips, approximately 3 in (7.5 cm) long and 2 in (5 cm) wide.

    In medium frying pan on medium heat, melt remaining bacon fat. Gently place rice strips into heated pan and sear until crispy, approximately 4 minutes. Flip rice and sear other side for the same amount of time, until crispy. Remove from heat and plate alongside Maple Syrup and Miso Black Cod. Garnish with pea shoots.


    Like this recipe?

    This recipe is part of the The Magic of Maple collection.



    SEE MORE »
    Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.