Hoisin Brown Butter Glazed Black Cod
with Asparagus-Cilantro Salad & Toasted Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
1140 /serving
Are you ready to be buttered up? Our delicious wild-caught black cod is definitely ready to be glazed with Asian-themed brown butter: boosted with hoisin, cilantro and chopped peanuts. Baked to flaky, the fish is served with jasmine rice and a salad of blanched asparagus and fragrant cilantro.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 300g Nantes carrots
- ½ Bunch of asparagus
- 14g Cilantro
- 100g Radishes
- 25g Chopped peanuts
- 60ml Hoisin sauce
- 45ml Maple-Dijon vinaigrette
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Cod • Milk • Mustard • Peanuts • Sesame • Soy • Wheat
You will need:
Large pan
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
2 Medium pots
Total Fat
63 g
Saturated Fat
21 g
Sodium
2290 mg
Total Carb
112 g
Sugars
32 g
Protein
34 g
Fibre
8 g
Preparation
Cook the rice
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- In a second medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the carrots and radishes crosswise.
- Remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Pick the cilantro leaves off the stems; roughly chop the stems, keeping them separate.
Make the glaze
- In a large pan, heat 3 tbsp butter (double for 4 portions) on medium-high.
- Add the peanuts and toast, swirling the pan often, 2 to 3 min., until the butter begins to foam and turn a deep golden brown.
- Off the heat, add the cilantro stems and hoisin; stir well.
- Transfer to a bowl.
Bake the cod
- Pat the cod dry.
- In a medium bowl, combine the cod*, ½ the glaze and ½ the spices.
- Arrange, skin-sides up, on a lined sheet pan and bake, 10 to 14 min., until cooked through and the skin is crispy.
Blanch the asparagus
- Meanwhile, add the asparagus to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Make the asparagus salad & serve
- In a large bowl, combine the asparagus, carrots, radishes, vinaigrette, ⅔ of the cilantro leaves, the remaining spices and S&P.
- Divide the rice, cod and asparagus salad between your plates.
- Garnish with the remaining cilantro leaves.
- Serve the remaining glaze on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
