Miso-Butter Glazed Black Cod...Miso-Butter Glazed Black Cod with Lemongrass Coconut Broth

Succulent, caramelized black cod fillets served in a fragrant, velvety lemongrass and kaffir lime coconut emulsion, finished with vibrant ginger-scallion oil.

Ingredients

Cooking Instructions

1. 01

   Whisk together miso paste, mirin, and sake in a shallow dish. Coat the cod fillets thoroughly and marinate in the refrigerator for at least 2 hours, or up to 24 hours for maximum depth.

2. 02

   In a small saucepan, combine coconut milk, lemongrass, half the ginger, and kaffir lime leaves. Bring to a gentle simmer for 15 minutes. Strain through a fine-mesh sieve (chinois) and season with a pinch of sea salt. Keep warm.

3. 03

   To make the herb oil, blanch the scallion greens and remaining ginger in boiling water for 30 seconds, then shock in ice water. Pat dry and blend with grapeseed oil until vibrant green. Strain through a coffee filter.

4. 04

   Wipe excess marinade off the cod. Heat a non-stick pan over medium-high heat with a touch of oil. Sear the fish skin-side down for 3 minutes until crisp. Transfer to a baking sheet and broil for 3-4 minutes until the miso glaze is deeply caramelized.

5. 05

   Place a portion of steamed baby bok choy in the center of a shallow bowl. Gently rest the cod fillet on top.

6. 06

   Pour the warm lemongrass coconut broth around the base of the fish and finish with a few droplets of the ginger-scallion oil for a professional, broken-sauce aesthetic.