How to Make Miso Butter | E2 | Butter Basics | By Thomas Straker

E2 | Butter Basics | Miso Butter with Roasted Cod | By Thomas Straker
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INGREDIENTS

Miso Butter:
Softened butter from All Things Butter (quantity as needed)
1 tablespoon miso
Honey, to taste
Soy sauce, to taste
Zest of 1 lime
Juice of 1 lime

Rice:
1 cup rice
1.2 cups water

Cod:
Fresh cod fillets
White part of green onions (for cooking)
Green part of green onions (for topping)
Fresh coriander (for topping)
Olive oil (for cooking)
Salt, to taste
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COOKING METHOD
Prepare the Rice:
Rinse 1 cup of rice under cold water until the water runs clear.
Place the rinsed rice in a rice cooker, add 1.2 cups of water, and cook until done.

Make the Miso Butter:
In a bowl, mix softened butter, miso, honey, soy sauce, lime zest, and lime juice until well combined.

Cook the Cod:
Remove the skin from the cod and cut the fillets into 180-200g portions.
Coat the fish in olive oil and season with salt on the skin side.
Heat a pan over medium heat and cook the cod, skin side down, for about 4 minutes until the bottom turns a light golden brown.
Carefully flip the cod, then add the white part of the green onions to the pan.
Add a quenelle of miso butter to the pan, reduce the heat, and use a spoon to baste the top of the cod with the melted butter.

Serve:
Plate the cooked rice and cod.
Top with fresh coriander and the green part of the green onions.
Drizzle with additional lime juice and the melted miso butter from the pan for extra flavour.

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