Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Lemongrass-Ginger Consommé

Buttery, oven-roasted sablefish glazed in white miso, served in a clarified aromatic broth with pickled shimeji and charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, whisk together miso, mirin, sake, and sugar over low heat until dissolved. Let cool, then coat the cod fillets and marinate for at least 30 minutes in the refrigerator.

2. 02

   For the consommé, simmer the fish stock with lemongrass and ginger in a medium saucepan for 20 minutes. Strain through a fine-mesh sieve lined with muslin cloth to ensure absolute clarity. Season with a touch of salt to taste.

3. 03

   Quick-pickle the shimeji mushrooms by submerging them in a warm mixture of rice vinegar, a pinch of salt, and a teaspoon of sugar. Let stand for 15 minutes, then drain.

4. 04

   Preheat the oven to 400°F (200°C). Gently wipe excess marinade off the cod. Heat an oven-proof non-stick pan with a touch of neutral oil, sear the cod skin-side up for 2 minutes, then flip and transfer to the oven for 8-10 minutes until caramelized and just flaky.

5. 05

   While the cod is roasting, lightly char the baby bok choy in a hot pan with a drop of sesame oil until tender-crisp and slightly blackened on the edges.

6. 06

   To plate, place a charred bok choy half in the center of a shallow bowl. Rest the cod fillet on top. Arrange the pickled shimeji mushrooms around the base and carefully pour the hot lemongrass consommé into the bowl. Garnish with micro-cilantro.