An exquisite Michelin-caliber dish featuring silky miso-marinated black cod paired with a rich, smoked katsuobushi dashi, bright yuzu-pickled shimeji mushrooms, and charred baby bok choy.
Ingredients
Cooking Instructions
- 01
In a small saucepan, bring sake and mirin to a simmer for 2 minutes to evaporate the alcohol. Lower heat, whisk in white miso and sugar until smooth. Cool completely.
- 02
Coat the sablefish fillets thoroughly with the cooled miso marinade. Cover tightly and cure in the refrigerator for 24 to 48 hours.
- 03
Prepare pickled shimeji: simmer rice vinegar, 15g sugar, 30ml water, and a pinch of salt until sugar dissolves. Stir in yuzu juice, pour over shimeji, and steep for 30 minutes.
- 04
Heat dashi stock in a saucepan until hot. Add smoked bonito flakes, turn off heat, cover, and steep for 5 minutes. Strain through a fine-mesh cloth and keep warm.
- 05
Heat toasted sesame oil in a cast-iron skillet over high heat. Place baby bok choy cut-side down and sear for 2 to 3 minutes until deeply charred and smoky.
- 06
Gently wipe excess marinade off sablefish. Place under a preheated oven broiler skin-side down on a foil-lined tray and broil for 6 to 8 minutes until flakey and golden-caramelized.
- 07
Plate by arranging charred bok choy and sablefish in shallow warm bowls. Accent with pickled shimeji, then gently pour hot smoked dashi broth into each bowl at the table.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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