Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Infused Bok Choy and Shiso Oil

A sophisticated harmony of buttery black cod marinated in a rich saikyo miso glaze, served alongside crisp baby bok choy and finished with a vibrant shiso-infused oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine miso, sake, mirin, and sugar. Whisk over medium heat until the sugar is fully dissolved and the mixture is smooth. Let it cool completely.

2. 02

   Coat the cod fillets thoroughly with the miso marinade and refrigerate for at least 12 hours (ideally 24-48 hours) to cure.

3. 03

   To make the shiso oil: Blanch shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture, then blend with grapeseed oil until smooth. Strain through a coffee filter or fine-mesh sieve.

4. 04

   Preheat oven to 200°C (400°F). Lightly wipe the excess marinade off the cod. Heat an oven-proof non-stick pan over medium-high heat and sear the fish skin-side up for 2 minutes.

5. 05

   Flip the cod and transfer the pan to the oven. Roast for 8-10 minutes until the miso has caramelized into a deep golden brown and the fish flakes easily.

6. 06

   While the fish roasts, steam the baby bok choy for 3 minutes until tender-crisp. Toss immediately with yuzu juice and a pinch of sea salt.

7. 07

   To serve, place the bok choy in the center of the plate, top with the black cod, drizzle with the vibrant shiso oil, and garnish with sesame seeds.