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My blackened Cod on a bed of Bok Choy

August 1, 2011

I love this dish! You have all the different flavours – the saltness from the Miso, the spiciness from the Cayenne pepper and the sweetness from the sugar, cinnamon and star anise. The castor sugar in the blackening rub caramelizes the cod and gives it a nice crispy finish.

Bok Choy which is a type of chinese cabbage, is one of my favourite vegetables and goes perfect with the fish!

Bon Appétit!

My blackening rub:

Castor sugar

Miso paste

Crushed garlic

Cayenne pepper

Cinnamon powder

Star Anise powder


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