4oz Black Cod
2 Tbsp HOOKED Miso Marinade
1 cup mixed mushrooms
1 cup napa cabbage, thinly sliced
Handful of small washed, peeled and blanched carrots
Small handful of picked cilantro leaves
Unsalted Butter

For Vinaigrette:
½ clove garlic finely grated
1 tbsp soy sauce
2 tsp rice vinegar
½ cup of olive oil
½ tsp toasted sesame oil
¼ finger chili thinly sliced
Salt & freshly ground pepper

Whisk garlic, soy sauce, and vinegar in a small bowl. Gradually whisk in olive oil, then sesame oil, season with salt & pepper.
For Cod
-Marinate cod in miso marinade for 24 hours.
-Pull cod from fridge 20 minutes before cooking and turn oven to 400F
-Cook mushrooms in a medium sized pan with either butter or vegetable oil, season with salt.
-Toss together cabbage, mushrooms, carrots and vinaigrette.
-In a small pan, sear cod flesh side down in butter over medium high heat until caramelized and medium brown in color.
-Turn the fish over onto the skin side and finish in the oven for 5 minutes until cooked through.
-Put the slaw onto the plate and place the seared cod on top and garnish with cilantro.