Sunday I made the Miso-Glazed Broiled Black Cod or Salmon recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This is still in the rice bowl section as it’s served over a bowl of rice, but has very little in common with the previous rice bowl dishes.

The only unusual (to me) ingredient is the black cod (or sablefish). I wasn’t able to find it, so I went with the readily available salmon that Kenji offers as a substitute.

The fish fillets are marinated in a miso, sake, mirin, soy sauce, sugar mixture for “30 minutes or up to 2 days.” I made this dish the same day I bought the fish, as is my usual preference with fish, so I had about 5 hours of marinade time.

After that the fish is broiled alongside some scallions for about 5 minutes “until the surface is well charred…and bones pull out easily.” It took me closer to 8 minues to get a well-charred surface, but, oddly enough, I couldn’t find the bones. I’m accustomed to de-boning salmon before I cook it, and I’m pretty sure I felt some as I portioned the fillet into smaller pieces. No one came across any while eating, so I don’t know what happened there.

The fish and scallions are then put on top of a bowls of rice with some cucumber, pickled ginger, and sesame seeds.

My wife and I both enjoyed the meal, and I think it would be a tasty salmon preparation on its own, without the rice bowl. My son ate some and said it was ok, but my daughter refused to try any.

We don’t often buy salmon (because of the cost), but this will be a nice option for when we do.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.