Go Back
–+ servings
Cod over miso corn rice topped with scallions and chili crisp on a plate.

Miso Corn Rice with Chili Cod

5 | 2 reviews
There's a natural sweetness to corn that pairs really well with miso and scallions, which I love cooking down into a tender, fluffy rice. Putting a chili-glazed cod on top only takes a bit more time (and not much effort), and it leaves you with a balanced summer dinner that all takes place in one pan.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4

Equipment

Ingredients

  • 4 medium ears of corn
  • 1 medium (8 oz) yellow onion
  • 3-4 scallions
  • 3 tablespoons white miso paste
  • 1/4 cup extra virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 1 cup short grain white rice
  • 2 cups water
  • 1 1/2 pounds cod or flounder
  • 3 tablespoons chili crisp or chili oil, homemade or store bought

Instructions 

  1. Shuck 4 pieces of corn and slice the kernels from the cobs. Add the kernels to a large food processor. Peel and quarter the onion and add it in as well. Separate the scallion greens from the whites and add the scallion whites to the food processor. Add 3 tablespoons of white miso paste.
  2. Process until the corn, onion and miso blend is a chunky mixture. It doesn’t need to be completely smooth, but it should look like a uniform color and texture.
  3. Set a 12-inch high-sided sauté pan with a tight fitting lid over medium heat and add 1/4 cup of olive oil. Pour in the corn mixture and season with 1/2 teaspoon of salt and freshly cracked pepper. Cook, stirring occasionally, for 4-5 minutes, or until the corn is fragrant.
  4. Add in 1 cup of rinsed short grain white rice and 2 cups of water. Mix so the corn and rice are well combined. Reduce the heat to low, cover and let simmer for 20-23 minutes, or until the rice is cooked through and it looks like you have a somewhat firm surface as the top of the rice.
  5. While the rice is simmering, portion the cod into 4 pieces and season both sides well with salt and pepper.
  6. When the rice is finished, gently press each piece of fish into the top of the rice. Cover the pan again and let the fish steam for 8-10 minutes, or until opaque and flaky. This will vary based on the thickness of your fish, so feel free to check it often. You want the internal temperature to be at least 135°F.
  7. During this time, slice up the scallion greens.
  8. Once the fish is cooked, drizzle each fillet with chili crisp. Scatter the scallion greens on top, then scoop and serve!
Serving: 16ozCalories: 586kcalCarbohydrates: 55gProtein: 31gFat: 29g