COD WITH MISO-BUTTERNUT SQUASH SAUCE

Cod With Miso-Butternut Squash Sauce image

Provided by Rachel Gurjar

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 12

2 Tbsp. raw sesame oil or vegetable oil
1 medium shallot, sliced
4 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup white miso
1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt
1 Tbsp. pure maple syrup (optional)
2 lb. skinless, boneless cod fillet, cut into 4" pieces
Kosher salt
Juice of ½ lemon
Steamed rice, cilantro leaves with tender stems, chili crisp (such as Lao Gan Ma), and lemon wedges (for serving)

Steps:

Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Season cod lightly with salt. Reduce heat to low and place cod in sauce (it should be completely covered). Cover pot and cook cod, turning over halfway through, until fish is opaque throughout and flakes easily with a fork, 15-17 minutes. Remove pot from heat and gently stir lemon juice into sauce.
Divide rice among bowls and ladle cod and sauce over. Top with cilantro and serve with chili crisp and lemon wedges for squeezing over.