Layer big flavor on firm white fish, by brushing it with a thick glaze of miso, and sliding it under the broiler until golden. With fluffy rice and tender eggplant, it makes a tempting bowl.
What You Get
Rock cod (see note below)
Cooked white rice
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 60 minutes
Preheat the oven to 425°F. Line 2 sheet pans with parchment or foil. Grease one of the pans with vegetable oil.
Cut the eggplant into bite-size pieces, leaving the skin on. In a bowl, toss the eggplant with 2 tablespoons vegetable oil to coat. Arrange on the greased pan. Transfer the pan to the oven and roast until tender, 30 to 35 minutes.
Toward the end of roasting, drain the fish, pat dry with paper towels, and place on the other pan. In a small saucepan over medium heat, combine the miso paste with a splash of water and simmer until darkened slightly, 5 minutes. Brush or spoon the warm miso over the fish.
When the eggplant is ready, remove it from the oven, and switch the oven to broil on high. Add the fish to the top rack (about 4 inches from the heat) and broil until the fish is firm and the miso darkens and glazes the fish, 8 to 10 minutes.
Reheat the rice in the microwave until steamed through and warm, 2 minutes or according to package instructions. Slice the green onions. Pick the cilantro leaves and toss the stems.
To build the bowls, fill them with rice and top with the miso cod and eggplant. Sprinkle with the green onions, cilantro leaves, and chile flakes, if using, and serve warm.
Note: The fish may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.