1 cup cooked brown rice

1 scallion, ends trimmed and cut into thin rings 

1 tbsp pickle brine 

6 oz hen of the woods mushrooms, torn into clusters

Evoo, for searing

Chili crisp, for garnishing

Kosher salt 

Flaky salt + freshly cracked black pepper

Pat the fillets dry and season them with kosher salt. Combine the scallions and pickle brine, then set aside. Marinate them for at least 15 minutes, up to 2 hours - the longer the scallions sit in the brine, the more its flavor will absorb.

Divide the rice between two shallow bowls.

Sear the mushrooms over medium-high heat in a hot cast iron pan, drizzled generously with olive oil. Cook them undisturbed for two minutes, then lower the heat to medium and sauté them, stirring occasionally and turning them, for five more minutes or until browned and crispy in spots. Divide the mushrooms between the two bowls, joining the rice. 

Add the black cod fillets, skin side-down to the hot pan, adding a little more oil as needed. Sear them undisturbed for two minutes. Turn the fillets over and baste the skin with the hot fat for one minute. Cook the fish for a further two minutes, then transfer them from the hot pan and nestle each onto its bed of rice. Spoon the scallions to top, along with a scatter of flaky salt and ground pepper. Finish with chili crisp and eat at once.