The cod was really white inside, not black...SV 117F for 45 minutes in the miso, saki, brown sugar marinade.....rice with edamame, grated garlic, grated ginger, onion and candied ginger. The candied ginger i used was slightly soft yielding a "Chewy" textureto the rice with contrasted nicely with the gently cooked, very firm, edamame.....and of course a Cakebread Cellars Chardonnay.
