Miso-Marinated Black Cod, Glazed Eggplant & Okinawan Purple Sweet Potatoes

Miso-Marinated Black Cod

An overnight miso marinade seasons the rich fish, while wiping away excess paste allows gentle caramelization without a scorched coating.

Ingredients

• 4 meaty black cod collars, about 2½–3 lb total, cleaned and scaled
• ⅓ cup gluten-free white miso
• 1½ tablespoons honey
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon water
• 1 teaspoon avocado oil, for the rack

Instructions

1. Pat the collars dry, checking for loose scales and bone fragments. Whisk the miso, honey, rice vinegar, and water into a spreadable paste.
2. Coat the fish lightly on all sides. Cover and refrigerate for 12–24 hours.
3. Heat the oven to 425°F. Line a rimmed baking sheet with foil and set a lightly oiled oven-safe rack over it.
4. Wipe off most of the marinade without rinsing the fish. Discard the used marinade. Arrange the collars in a single layer with their broad fleshy surfaces exposed.
5. Roast for 14–20 minutes, depending on thickness. If needed, broil for another 1–3 minutes until lightly browned in spots, watching constantly.
6. Check the thickest flesh away from the bone for 145°F. The fish should separate into moist, opaque flakes. Rest for 3 minutes before serving.

Notes

• Skin-on black cod fillets work well in place of collars; use four 5–6 oz portions and begin checking after 10 minutes.
• Collars contain substantial bones; serve with a small bone dish.

Miso-Glazed Japanese Eggplant with Sesame and Scallions

Roasting the eggplant before glazing makes the flesh silky without burning the miso. Sesame adds crunch, and scallions keep the sweet-savory coating fresh.

Ingredients

• 4 medium Japanese eggplants, about 1½ lb total
• 2 tablespoons avocado oil
• 3 tablespoons gluten-free white miso
• 1 tablespoon honey
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons water, plus more as needed
• 1 tablespoon toasted sesame seeds
• 3 scallions, thinly sliced

Instructions

1. Heat the oven to 425°F. Halve the eggplants lengthwise and lightly score the flesh in a diamond pattern without cutting through the skins.
2. Brush the flesh and skins with avocado oil. Arrange cut-side up on a rimmed baking sheet and roast for 20–25 minutes, until the flesh yields easily to a fork.
3. Whisk the miso, honey, rice vinegar, and water together. Add a little more water if needed to make a thin, brushable paste.
4. Spread the glaze thinly over the cut surfaces. Roast for another 5–8 minutes, until glossy and browned at the edges. For more color, briefly broil while watching closely.
5. Scatter with sesame seeds and scallions just before serving.

Notes

• Avoid a thick layer of glaze: it can become overly salty and scorch before the eggplant finishes cooking.

Roasted Okinawan Purple Sweet Potatoes with Dashi RX

Whole roasting concentrates the sweet potatoes' flavor and softens their dense flesh. Dashi RX supplies a savory counterpoint without obscuring their natural sweetness.

Ingredients

• 4 medium Okinawan purple sweet potatoes, about 8 oz each
• 2 teaspoons avocado oil
• 2 teaspoons Noma Projects Dashi RX, plus more to taste

Instructions

1. Heat the oven to 400°F. Scrub and dry the sweet potatoes, then pierce each a few times with a fork.
2. Rub the skins lightly with avocado oil and place on a rimmed baking sheet. Roast for 60–90 minutes, until a skewer slides through the centers without resistance.
3. Split lengthwise and gently press the ends inward to open them. Loosen the flesh slightly with a fork, keeping the skins intact.
4. Drizzle each potato with ½ teaspoon Dashi RX, working it into the exposed flesh. Taste before adding more.

Notes

• Okinawan sweet potatoes can remain firm-looking even when cooked; judge tenderness with a skewer rather than skin appearance.
• Dashi RX is a concentrated finishing condiment. Follow the bottle's storage and usage guidance, and check its label if gluten avoidance is required.

Overall Timing / Workflow

The sweet potatoes set the cooking schedule. Their flexible holding time frees the hotter oven for the eggplant and fish.

Instructions

1. The day before: marinate the black cod and refrigerate.
2. 0:00 — Heat the oven to 400°F and start roasting the sweet potatoes.
3. 0:40 — Prepare the eggplant, mix its glaze, and slice the scallions.
4. 0:60 — Check the potatoes. Once tender, remove and cover loosely; if still firm, continue roasting until done. Raise the oven to 425°F.
5. Roast the eggplant. After its first 10 minutes, add the wiped, marinated fish on a separate tray.
6. Glaze the eggplant for its final 5–8 minutes. Check the fish independently and remove it as soon as it reaches 145°F.
7. Broil either component briefly if needed, one tray at a time. Split and season the potatoes while the fish rests.

Notes

• Use two oven racks and rotate the trays if browning is uneven. Loosely covered sweet potatoes will hold well for about 20 minutes.

Plating

Keeping the three components distinct preserves the contrast between flaky fish, glazed eggplant, and dense purple sweet potato.

Instructions

1. Place one black cod collar toward one side of each warm plate.
2. Arrange two eggplant halves alongside it, glazed surfaces facing up. Scatter their sesame and scallion garnish over the top.
3. Set a split purple sweet potato beside the eggplant, leaving the purple flesh visible and the Dashi RX pooled lightly in its crevices.
4. Serve immediately, with a small dish for fish bones.

Leftover Path

Gentle reheating protects the cod's texture, while the eggplant and sweet potatoes tolerate a warmer oven.

Instructions

1. Refrigerate leftovers in separate covered containers within 2 hours. Eat the fish within 2 days and the vegetables within 3–4 days.
2. Remove the fish from its bones before storing if convenient. Reheat covered at 275°F with a small splash of water until it reaches 165°F, avoiding prolonged heating.
3. Reheat eggplant and split sweet potatoes at 350°F until hot throughout. Cover the eggplant loosely to protect its glaze.
4. Alternatively, flake the chilled cod over warmed eggplant and sweet potato, adding fresh scallions and a small extra drizzle of Dashi RX to taste.