Minami's BC Lingcod with White Miso and Seasonal Vegetables

Recipes May 08, 2020

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Brinton Chua, Sous Chef from Minami: Brinton’s career as a chef started at a small grilled cheese shop in Steveston. 4 years later, he is now Sous Chef at Minami in Yaletown. Brinton is passionate about cooking for others, constantly learning, and expressing his creativity and versatility as a chef. Among Brinton’s favourite dishes are stews because of the way flavours evolve and the comfort it brings. Outside of Minami, Brinton enjoys playing basketball, spending time with loved ones, or increasing his knowledge as a chef.


Prep Time: 1 Day

Serving Size: Serves One Adult

Skill Level: Easy


Ingredients

  • ¾ cup of mirin
  • ½ cup of cooking sake
  • 1 cup of miso
  • 3½ tbsp. of sugar
  • Pinch of salt
  • Pinch of white pepper
  • 250g bottom longline-caught BC lingcod portion


Instructions

White Miso Marinade

  1. Combine ½ cup of cooking sake and ¾ cup of mirin in a small pot.
  2. Bring the mixture to a boil and add 3⅓ tbsp. of sugar and 1 cup of white miso to the pot.
  3. Whisk together until smooth and set aside in a refrigerator.

BC Lingcod

  1. Place 250g of lingcod in a container and season with a pinch of salt and white pepper.
  2. Coat the lingcod evenly on all sides with white miso marinade.
  3. Set aside to marinate in fridge for a minimum of 2 hours; For best results, leave overnight.

Assembly

  1. Set the oven to 375° F.
  2. Place the lingcod on a baking pan with a rack and bake for 10 minutes or until lightly caramelized.
  3. Remove from the oven and rest the lingcod for 5 minutes.
  4. Plate the lingcod on a bed of seasonal vegetables (such as tomatoes and carrots), and a starch of your choice.

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

Connect with Freshline:

We're always looking to connect with our customers. To get in touch, please drop us a note at support@freshline.io, or connect with us on Instagram, Twitter, Facebook, LinkedIn, or through our website.

Joseph Lee

Co-founder at Freshline.

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