Gochujang-Glazed Black Cod with...Gochujang-Glazed Black Cod with Sichuan Peppercorn Dashi

A masterclass in balance: buttery pan-roasted black cod coated in a sweet-spicy gochujang glaze, resting in a delicate, tongue-numbing Sichuan peppercorn dashi broth with charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sichuan Dashi: In a small saucepan, steep the dried kombu in 2 cups of cold water over medium heat. Just before the water reaches a boil, remove and discard the kombu. Add the toasted Sichuan peppercorns and simmer gently for 5 minutes to infuse their signature numbing heat. Stir in the katsuobushi, remove from heat, and let steep for 5 minutes. Strain through a fine cheesecloth-lined sieve, stir in the light soy sauce, and keep warm.

2. 02

   Emulsify the Glaze: In a small saucepan over low heat, whisk together the gochujang paste, mirin, sake, and honey until smooth, glossy, and slightly reduced, about 3 minutes. Set aside.

3. 03

   Sear the Black Cod: Pat the cod fillets completely dry with paper towels and season the flesh lightly with sea salt. Heat a cast-iron skillet over high heat with a splash of neutral oil. Lay the cod skin-side down and sear for 3 minutes until the skin is intensely crispy. Carefully flip the fillets.

4. 04

   Glaze and Roast: Generously brush the top of the flipped cod fillets with the gochujang glaze. Transfer the skillet directly into a preheated oven at 400°F (204°C) for 4 minutes until the fish flakes beautifully and the glaze is caramelized and bubbly.

5. 05

   Char the Bok Choy: While the fish roasts, heat the toasted sesame oil in a separate pan over high heat. Sear the bok choy halves cut-side down for 90 seconds until deeply charred but still retaining their vibrant green crunch.

6. 06

   Plating: Pour the warm Sichuan-infused dashi into the base of two wide, shallow bowls. Arrange the charred bok choy in the center of each bowl. Gently nestle the caramelized black cod on top of the bok choy. Drizzle the fermented chili oil around the broth and garnish elegantly with fresh microgreens.