Sichuan-Gochujang Glazed Sablefish with...Sichuan-Gochujang Glazed Sablefish with Numbing Citrus Emulsion

A sophisticated exploration of layered heat featuring buttery black cod glazed in fermented chili paste, balanced by a Sichuan peppercorn-infused beurre blanc and sharp pickled bird’s eye chilies.

Ingredients

Cooking Instructions

1. 01

   In a small glass bowl, whisk together the Gochujang, Mirin, and honey until smooth. Pat the sablefish fillets completely dry and coat the flesh side with the glaze. Allow to marinate at room temperature for 20 minutes.

2. 02

   Prepare the chili garnish by submerging the sliced bird's eye chilies in the rice vinegar with a pinch of sea salt; set aside to macerate.

3. 03

   For the emulsion: In a small heavy-bottomed saucepan over medium heat, reduce the white wine, minced shallots, and half of the ground Sichuan peppercorns until only 2 tablespoons of liquid remain.

4. 04

   Reduce heat to low. Whisk in the cold butter one cube at a time, moving the pan on and off the heat to maintain a creamy emulsion. Once all butter is incorporated, strain through a fine-mesh chinois.

5. 05

   Finish the sauce by stirring in the yuzu juice and the remaining ground Sichuan peppercorns. Keep in a warm spot (approx 110°F) to prevent splitting.

6. 06

   Heat grapeseed oil in a stainless steel skillet over medium-high heat until shimmering. Place the fish skin-side down, pressing firmly for 30 seconds with a fish spatula to prevent curling. Cook for 4 minutes until the skin is glass-like and crispy.

7. 07

   Carefully flip the fish. Cook for an additional 90 seconds to 2 minutes, basting the skin with the rendered fat, until the internal temperature reaches 130°F (54°C).

8. 08

   To plate: Pour a generous pool of the Sichuan emulsion into a warmed shallow bowl. Place the sablefish off-center. Top with the pickled chilies and serve immediately.