Lunch

Charred Branzino with Gochujang-Miso Emulsion, Charred Baby Bok Choy & Crispy Rice Cakes

Name: Charred Branzino with Gochujang-Miso Emulsion, Charred Baby Bok Choy & Crispy Rice Cakes
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), scaled and gutted, heads on; 6 baby bok choy, halved lengthwise; 4 oz cooked sticky rice (sushi or arborio rice, day-old or cooled); 4 tbsp neutral oil, divided; kosher salt and white pepper; 3 tbsp unsalted butter; 1.5 tbsp gochujang; 1 tbsp white miso; ½ tsp rice vinegar; ½ cup dashi or light stock; 1 clove garlic, minced; ½ tsp toasted sesame oil; scallion greens, thinly sliced; sesame seeds for garnish

A whole branzino—scaled, gutted, then scored—sears skin-side down until that skin crackles like a chip. Meanwhile, baby bok choy chars at high heat, blistering and sweet. A fermented emulsion of gochujang, white miso, and brown butter brings all the umami. Crispy rice cakes underneath provide texture and catch the sauce.

998calper serving 61gprotein 59gcarbs 56gfat 12min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this