Ingredients
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2 tbsp olive oil, plus more to drizzle
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1 (3.5 oz) pkg forest medley mushrooms, sliced
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1 cup short grain rice
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4 (6 oz) skinless cod fillets
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2 tbsp unsalted butter, softened
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1 tbsp white miso
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2 1/4 cups water, divided
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3 stalks green onion
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1 tbsp reduced-sodium soy sauce
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1/4 tsp crushed red pepper (optional)
Steps
1
In a 12” skillet, heat oil over medium-high. Add mushrooms and cook, tossing occasionally, until browned and crisp, 10 to 15 minutes. Season with salt and transfer to a plate.
2
Meanwhile, rinse rice thoroughly until water runs clear. Pat cod dry with paper towels and season with salt and pepper. In a small bowl, combine butter and miso. Set aside.
3
Heat same skillet over high. Add rice and 2 cups water and bring to a boil, then cover with a lid and reduce to low. Simmer until rice is tender and water is mostly absorbed, 12 to 14 minutes.
4
Once rice is cooked, fluff with fork. To skillet, add remaining ¼ cup water. Spread miso butter evenly over fish. Place miso cod on top of rice. Cover skillet with lid and cook until fish is cooked through, another 10 minutes.
5
Meanwhile, trim and cut green onions into thirds, then thinly slice lengthwise. Place sliced onions in a bowl of ice water and let stand until they become curly. Drain and toss with soy sauce and a drizzle of oil. Add crushed red pepper, if desired.
6
Divide rice and mushrooms among 4 shallow bowls and top each with a piece of cod. Serve topped with green onion slaw.
