Sake-Glazed Black Cod with...Sake-Glazed Black Cod with Yuzu-Ginger Emulsion

Buttery, pan-seared black cod glazed with a refined sake-mirin reduction, served alongside charred baby bok choy and finished with a bright, velvety yuzu-ginger emulsion.

Ingredients

Cooking Instructions

1. 01

   Lightly sprinkle the black cod fillets with coarse sea salt and let rest for 10 minutes to draw out excess moisture. Rinse under cold water and pat completely dry with paper towels.

2. 02

   In a small saucepan over medium heat, combine the sake, mirin, and sugar. Bring to a boil for 20 seconds to evaporate the alcohol, then whisk in the miso paste until smooth. Remove from heat and let cool completely. Coat the cod fillets in the miso-sake marinade and refrigerate for 30 minutes.

3. 03

   To make the emulsion, combine the yuzu juice, grated ginger, egg yolk, and light soy sauce in a tall, narrow beaker. Insert an immersion blender and begin blending while slowly drizzling in the grape seed oil in a thin, steady stream until a thick, glossy emulsion forms. Season with a pinch of salt and set aside.

4. 04

   Heat a cast-iron skillet over medium-high heat with a thin layer of neutral oil. Remove the cod from the marinade, wiping off excess to prevent burning. Place the cod skin-side down in the hot skillet. Sear for 3-4 minutes until the skin is beautifully crispy and caramelized.

5. 05

   Carefully flip the cod fillets, lower the heat to medium, and cook for another 2-3 minutes while gently basting with a spoonful of the leftover marinade until the fish is just cooked through and flakes easily.

6. 06

   In a separate pan over high heat, add the toasted sesame oil. Place the halved baby bok choy cut-side down and sear for 2 minutes until deeply charred but still crisp. Season with a pinch of salt.

7. 07

   To plate, spoon a generous pool of the yuzu-ginger emulsion onto the center of each warmed plate. Place a charred bok choy half on top, nestle the sake-glazed cod alongside it, and garnish with micro shiso greens, toasted sesame seeds, and chili threads.