Miso-Glazed Black Cod in...Miso-Glazed Black Cod in Ginger-Turmeric Dashi

Name: Miso-Glazed Black Cod in Ginger-Turmeric Dashi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 (6 oz) skin-on wild black cod fillets; 2 tbsp organic white miso paste; 1 tbsp mirin (Japanese rice wine); 1 (4-inch) piece of dried kombu; 2-inch knob of fresh ginger, thinly sliced; 1-inch knob of fresh turmeric, grated; 2 heads of baby bok choy, halved lengthwise; 4 oz fresh shiitake mushrooms, sliced; 1 tbsp high-heat avocado oil; 2 cups filtered water; 1 watermelon radish, mandoline-sliced for garnish; Handful of micro-cilantro for garnish

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Cuisine

Japanese-Fusion

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Servings

⏱

Prep Time

20 mins

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Cook Time

15 mins

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Difficulty

Medium

Succulent wild black cod glazed with white miso, served in a vibrant, anti-inflammatory ginger and fresh turmeric dashi with seasonal greens.

Japanese-FusionMedium

Ingredients

•2 (6 oz) skin-on wild black cod fillets

•2 tbsp organic white miso paste

•1 tbsp mirin (Japanese rice wine)

•1 (4-inch) piece of dried kombu

•2-inch knob of fresh ginger, thinly sliced

•1-inch knob of fresh turmeric, grated

•2 heads of baby bok choy, halved lengthwise

•4 oz fresh shiitake mushrooms, sliced

•1 tbsp high-heat avocado oil

•2 cups filtered water

•1 watermelon radish, mandoline-sliced for garnish

•Handful of micro-cilantro for garnish

Cooking Instructions

01
In a small bowl, whisk together the white miso and mirin. Gently coat the flesh side of the cod fillets and let marinate at room temperature for 10 minutes.
02
Prepare the dashi: In a medium saucepan, combine the water, kombu, sliced ginger, and grated turmeric. Bring to a bare simmer over medium heat (do not boil) for 10 minutes to extract the aromatics. Strain through a fine-mesh sieve and keep the broth warm.
03
Heat the avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat. Place the cod skin-side down and sear until the skin is perfectly crispy and golden, about 4-5 minutes. Flip carefully and cook for another 2-3 minutes until the miso glaze is caramelized and the fish flakes easily.
04
In the same skillet (or a separate pan), quickly sear the bok choy and shiitake mushrooms until tender-crisp and slightly charred, about 3 minutes.
05
To assemble, pour the golden ginger-turmeric dashi into two shallow bowls. Arrange the bok choy and shiitakes in the center, and place the cod fillet atop the vegetables.
06
Garnish with the translucent radish slices and micro-cilantro. Serve immediately while the broth is steaming and fragrant.

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