Sake-Marinated Sablefish with Yuzu-Dashi...Sake-Marinated Sablefish with Yuzu-Dashi Emulsion

An exquisite, Michelin-caliber dish featuring buttery, sake-and-miso-marinated black cod, pan-seared to perfection and served over charred baby bok choy with a velvety, bright yuzu-dashi emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, combine the miso paste, mirin, sake, and sugar. Whisk continuously until the sugar is fully dissolved. Bring to a brief boil, then remove from heat and let cool completely. Marinate the black cod fillets in this mixture for 12 to 24 hours in the refrigerator.

2. 02

   Preheat your oven to 400°F (200°C). Remove the cod from the marinade and gently wipe off excess glaze using your fingers to prevent burning.

3. 03

   Heat a heavy, oven-safe non-stick skillet over medium-high heat. Add a thin layer of neutral oil. Sear the fish skin-side down (or presentation side down) for 2-3 minutes until beautifully caramelized and golden.

4. 04

   Carefully flip the fish over and transfer the entire skillet into the preheated oven. Roast for 6-8 minutes, or until the fish flakes easily and is cooked through.

5. 05

   While the fish is roasting, heat the toasted sesame oil in another skillet over high heat. Place the halved baby bok choy cut-side down and sear for 2 minutes until nicely charred. Season with a tiny pinch of sea salt, then cover to steam for 1 minute until tender-crisp.

6. 06

   To prepare the emulsion, bring the dashi stock to a gentle simmer in a small saucepan. Reduce the heat to low and vigorously whisk in the cold, cubed butter one piece at a time to create a glossy, stable emulsion. Remove from heat and stir in the fresh yuzu juice.

7. 07

   To plate: Spoon a generous pool of the warm yuzu-dashi emulsion into the center of shallow bowls. Place two halves of charred bok choy in the center, rest the seared cod fillet eleganty on top, and garnish with microgreens and edible flowers.