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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Chinese Southern Belle My Sweet Hottie

    Chinese Southern Belle My Sweet Hottie

  • Miso Paste

    Miso Paste

  • Cod

    Cod

  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Green Onion

    Green Onion

  • Edamame

    Edamame

  • Chinese Southern Belle You Saucy Thing

    Chinese Southern Belle You Saucy Thing

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

METHOD

1
Heat oven to 450° F. Grease a baking pan with 1 teaspoon cooking oil. In a small saucepan with a lid, combine rice and 1/4 teaspoon kosher salt with 1 1/2 cups water. Place pot on high heat. When liquid comes to a boil, reduce heat to medium-low, cover and cook until liquid has been absorbed and rice is tender, 12-15 minutes. Remove from heat, leaving covered until ready to serve.
2
Prepare your mise en place: Remove shiitake stems and discard; cut caps into 1/4-inch slices. Trim green onions, and thinly slice, keeping white and green parts separate. Cut cod into 4 equal pieces.
3
In a small mixing bowl combine My Sweet Hottie glaze and miso, and stir well. Add cod pieces, and turn carefully to fully coat each piece.
4
Transfer cod pieces to prepared baking pan, and carefully spoon some of the glaze mixture onto each piece, being careful not to get much on the baking pan.
5
Roast cod until glaze starts to darken and fish just becomes opaque in the center, 6-8 minutes. Remove pan from oven, and leave fish in the pan until serving.
6
While fish cooks, heat a large sauté pan over medium-high heat. Add remaining 1 teaspoon cooking oil. When oil is shimmering, add mushrooms. Cook without stirring until lightly browned, 2-3 minutes. Stir green onion whites into shiitakes, and cook, stirring, until they become translucent, 1 minute.
7
Reduce heat to medium-low. Stir in edamame and You Saucy Thing sauce. Cook, stirring, until edamame is hot (it is already fully cooked).
8
Add cooking and resting juices from the cod to the vegetables. Divide vegetables and rice between 2 plates, and top with cod. Sprinkle with benne seeds and onion greens. Enjoy!