{"id":3364,"date":"2014-07-09T19:36:09","date_gmt":"2014-07-09T23:36:09","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=3364"},"modified":"2014-07-09T19:36:39","modified_gmt":"2014-07-09T23:36:39","slug":"miso-black-cod","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2014\/07\/09\/miso-black-cod\/","title":{"rendered":"Miso Black Cod from food52.com"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/2014-0610_WC_miso-black-cod-015.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/2014-0610_WC_miso-black-cod-015-300x200.jpg\" alt=\"2014-0610_WC_miso-black-cod-015\" width=\"300\" height=\"200\" class=\"alignleft size-medium wp-image-3365\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/2014-0610_WC_miso-black-cod-015-300x200.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/2014-0610_WC_miso-black-cod-015-450x300.jpg 450w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/07\/2014-0610_WC_miso-black-cod-015.jpg 753w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>1\/2 cup Asian pear juice (or apple juice)<br \/>\n3 tablespoons red miso<br \/>\n1 tablespoon honey<br \/>\n1 tablespoon umeboshi (preserved plum) or mirin (rice cooking wine)<br \/>\n3 cloves garlic<br \/>\n1\/2 inch peeled ginger, chopped<br \/>\n3\/4 pounds black cod<\/p>\n<p>Mix all of the marinade ingredients together in a blender. Marinate the fish &#8212; I used a boneless filet &#8212; for at least 12 hours and no more than 36 hours. I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a pur\u00e9e of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar.  Serves 2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\/2 cup Asian pear juice (or apple juice) 3 tablespoons red miso 1 tablespoon honey 1 tablespoon umeboshi (preserved plum) or mirin (rice cooking wine) 3 cloves garlic 1\/2 inch peeled ginger, chopped 3\/4 pounds black cod Mix all of &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2014\/07\/09\/miso-black-cod\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,85],"tags":[374,350,4,375,376],"class_list":["post-3364","post","type-post","status-publish","format-standard","hentry","category-entree","category-fish","tag-black-cod","tag-ginger","tag-main","tag-miso","tag-tamari"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3364"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3364\/revisions"}],"predecessor-version":[{"id":3367,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3364\/revisions\/3367"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}