Ghost Chili Miso-Glazed Black...Ghost Chili Miso-Glazed Black Cod

A masterful balance of buttery black cod, umami-rich miso, and the calculated heat of ghost chili, finished with a vibrant pineapple-habanero gastrique.

Ingredients

Cooking Instructions

1. 01

   In a non-reactive bowl, whisk together the white miso, mirin, sake, and ghost chili powder until perfectly smooth.

2. 02

   Coat the black cod fillets thoroughly with the miso mixture. Cover and refrigerate for at least 12 hours to allow the enzymes to tenderize the fish and the heat to penetrate.

3. 03

   To create the gastrique, combine pineapple juice, rice vinegar, honey, and minced habanero in a small saucepan over medium heat.

4. 04

   Reduce the liquid by half until it reaches a thick, syrupy consistency. Strain through a fine-mesh sieve and set aside.

5. 05

   Preheat your broiler to high. Remove the cod from the marinade, wiping away any excess to prevent burning. Place on a parchment-lined baking sheet.

6. 06

   Broil the fish for 6-8 minutes, or until the surface is deeply caramelized and charred in spots, while the center remains translucent and buttery.

7. 07

   While the fish rests for 2 minutes, quickly sear the bok choy in a hot pan with a splash of water until bright green and tender-crisp.

8. 08

   To plate, pool the pineapple-habanero gastrique in the center of the dish, place the cod on top, and garnish with cilantro oil and micro-herbs.