YIELD Serves 4

TIME 3 days to marinate, 30 minutes to cook

INGREDIENTS

• 8 oz. chesnut mushrooms (can substitute oyster mushrooms)

• 2 tbsp. neutral oil for cooking mushrooms

• 2/3 cup long grain rice (can other grain, or noodles as base)

For marinade:

• 1/4 cup sake

• 1/4 cup mirin

• 1/4 cup white miso paste

• 3 tablespoons sugar

• 4 (8-oz.) cod fillets (can sub similarly neutral-tasting fish)

INSTRUCTIONS

• 3 days before cooking, make your marinade and add the fish:

  • To make your marinade: Bring the sake and mirin to a boil over high heat. Boil for 20 seconds to evaporate the alcohol. Reduce heat to low, add miso paste, and whisk. When the miso has dissolved, turn the heat back up and add the sugar, whisking constantly. Once the sugar is fully dissolved, remove from heat and cool to room temp.

  • Pat the fillets dry with paper towels.

  • Cover the fish with the miso marinade in a glass bowl and cover tightly. Put in refrigerator and allow to marinate for 3 days.

• Prepare your rice and set aside

• To cook the fish:

  • Preheat oven to 400°F. Heat a cast-iron skillet over high heat. Lightly wipe off any excess marinade. Add a little oil to the pan, then place the fish skin-side-up and cook until the bottom of the filet is browned or blackened in spots (this will take about 3 minutes.) Flip, and cook for 2 to 3 additional minutes, then transfer to the oven and bake for 5-10 minutes.

• To cook the mushrooms:

  • While your fish bakes, add some oil to the cast iron pan and put over medium-high heat. Once the oil is hot, add your roughly chopped chestnut mushrooms. Press them down with another pan or heavy object, and cook for 4 minutes. Stir, and cook for an additional 3 minutes, or until fully done.

• Add the rice to your plate, then layer on your mushrooms and top with your filet of trout.