Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy

Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 1 tablespoon sesame seeds
  • 9 baby bok choy
  • ½ cup low-sodium soy sauce
  • 1 teaspoon garlic, minced
  • 1 pinch freshly ground black pepper
  • ¾ cup sushi rice
  • grapeseed or canola oil spray
  • + 13 more ingredients
    • 1 teaspoon fresh ginger, peeled and minced
    • 1 pinch kosher salt
    • 1 tablespoon rice vinegar
    • ¼ cup mirin
    • 1 tablespoon fresh ginger, peeled and minced
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons scallions, sliced
    • 6 (4-ounce) skinless black cod fillets
    • 1 ½ teaspoons mirin
    • 3 oranges
    • ½ cup scallions
    • grapeseed or canoil oil spray
    • ½ teaspoon cornstarch

Bring a large pot of water to a rapid boil. Prepare a bowl of ice water. Add the bok choy to the boiling water and cook for 30 seconds. Drain the bok choy and immediately transfer it to the ice water for 2 minutes to cool. Drain the bok choy and set aside on a clean kitchen towel to soak up exces...

View full recipe at Epicurious

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