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.
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.
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.
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.
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.
This recipe is part of the The Magic of Maple collection.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.