Miso Maple Lingcod

If you already have some on hand, or curious to try lingcod, why not try this delicious new recipe from our friend and grill master Steve W.

A mouthwatering combination of miso and maple syrup, the cooking method used is with lump charcoal on the BBQ, but Steve has also included broiling instructions as well.

Note from Steve: I’ve used a fun way to BBQ and impress your friends is using a top-down cooking method incorporating lump charcoal, which is pure wood charcoal. Please do not use briquette charcoal, as it will leave ash all over your fish and will not taste good.

Ingredients

• 2 150gram (5oz) Skipper Otto Lingcod portions – skin on or off
• 1/2 cup (60ml) soy sauce – divided
• 2 Tbsp white miso paste
• 2 Tbsp maple sugar
• 2 Tbsp lemon juice
• 3 baby bok choy
• 12 shitake mushrooms
• 2 Tbsp vegetable oil – divided
• 1 tsp sriracha sauce
• Salt & Pepper
• Skewers
• Green onions – garnish
• Also – Digital Thermometer

Directions

1. Set up your charcoal BBQ for indirect cooking using lump charcoal (do not use briquettes). Get a good supply of charcoal burning on one side of your BBQ and put a lightly greased cast iron skillet on the cold side. ** If you would like to use a combo of gas BBQ and / or broiler oven – please see notes below.
2. While the charcoal gets going, mix 2 Tbsp of the soy sauce with the miso paste, maple syrup and lemon juice. Reserve 1 Tbsp of the sauce to drizzle over the fish when plating. Add the remaining marinate and fish into a resealable plastic bag and set aside in the fridge for 30 minutes.
3. Remove the stems from the mushrooms.
   
4. Mix 1 Tbsp soy sauce with 1 Tbsp vegetable oil in a medium sized bowl and add to the mushrooms. Set aside until ready to cook.
5. Cut the bok choy in half.
6. Mix 1 Tbsp soy sauce with the sriracha sauce and set aside.
7. Check on the BBQ. The lump charcoal should look white when it is ready.
8. Add the lingcod to the skillet skin side down. Using tongs or similar, move some of the hot charcoal onto the top of the fish to cover. Let cook for 5 minutes or so then replace the charcoal as necessary. With a digital thermometer keep checking the internal temperature of the fish until you get about 55C/130F internal, or to your liking. This should take 10-15 minutes depending on the thickness of your fish and how well you cover the fish with charcoal.
9. When the fish is ready, remove from the grill and cover.
10. Skewer the mushrooms and brush the cut side of the bok choy with the remaining 1 Tbsp of oil. Season the bok choy with salt and pepper.
11. Place the bok choy on the grill over direct heat, cut side down and add the mushroom skewers. Flip occasionally until cooked. About 5 or 10 minutes.

Plating:

Add 1 piece of fish to each plate and drizzle with the reserved marinate. Add the bok choy and mushrooms but feel free to use grilled asparagus or any of your favourite sides to this dish and then garnish with green onions.

Servings: 2 people

**Cooking with gas BBQ & oven broiling method:

• Place a wire type rack onto a rimmed baking sheet and place the fish on the rack. The rimmed sheet is to catch any drippings and the wire rack is to keep the fish out of any drippings on the tray.
• Baste the fish with the miso sauce and broil for about 3 minutes. Brush with more sauce and continue to broil for another 3 or so minutes until done. (Broil height about 10 inches from the broiler).
• Note: Broiling could cause smoke, so monitor closely and be ready for smoke detectors to possibly go off!
• The bok choy and mushrooms can still be grilled on a gas grill or once the fish is done in the oven, place the bok choy and mushrooms on the same wire rack under the broiler and cook until done. This should take about 5-8 minutes, and be sure to flip the bok choy and mushrooms, but monitor closely.

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram