Pan-Seared Sablefish in Yuzu-Kombu...Pan-Seared Sablefish in Yuzu-Kombu Dashi

Elegant pan-seared black cod resting in a delicate, citrus-infused kombu dashi broth, complemented by charred baby bok choy and aromatic toasted sesame oil.

Ingredients

Cooking Instructions

1. 01

   In a shallow bowl, whisk together the white miso paste, mirin, and sake until smooth. Gently coat the sablefish fillets in the marinade and let sit at room temperature for 15 minutes.

2. 02

   In a small saucepan, combine the kombu dashi and ginger slices. Bring to a gentle simmer over low heat for 10 minutes to infuse the flavors. Remove from heat, strain out the ginger, stir in the yuzu juice, and keep warm.

3. 03

   Heat the grape seed oil in a seasoned cast-iron skillet over medium-high heat. Gently wipe excess marinade off the fish fillets with a paper towel. Place the fish in the skillet skin-side down and sear for 4 minutes until the skin is perfectly crispy.

4. 04

   Flip the fillets and cook for another 2 to 3 minutes until the flesh is just opaque and flakes easily. Remove from the skillet and let rest.

5. 05

   In the same skillet, place the halved baby bok choy cut-side down. Sear for 2 minutes until caramelized and charred. Splash with 1 tablespoon of water, cover immediately, and steam for 1 minute.

6. 06

   To assemble, pour a shallow pool of the warm yuzu-dashi broth into two wide, shallow bowls. Place two halves of charred bok choy in each bowl, rest the pan-seared sablefish on top, skin-side up, drizzle with toasted sesame oil, and garnish with microgreens.