Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Lapsang Souchong Dashi

Sake-and-white-miso-marinated black cod, pan-roasted to buttery perfection, served in a smoky Lapsang Souchong tea-infused dashi broth and finished with a vibrant charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the marinade: Bring sake and mirin to a boil in a medium saucepan over high heat for 20 seconds to evaporate the alcohol. Lower the heat, whisk in the miso paste and sugar until completely dissolved, then remove from heat and let cool to room temperature.

2. 02

   Marinate the fish: Pat the black cod fillets dry with paper towels. Coat the fish thoroughly in the cooled miso marinade. Place in a glass dish, cover tightly, and refrigerate for 12 to 24 hours.

3. 03

   Make the charred scallion oil: Heat a dry cast-iron skillet over high heat. Add the scallion greens and char until blistered and blackened in spots. Transfer the charred scallions to a high-powered blender with the grapeseed oil and blend on high for 2 minutes until smooth and bright green. Strain through a coffee filter or fine-mesh sieve lined with cheesecloth, and set aside.

4. 04

   Prepare the smoky dashi: In a saucepan, combine 4 cups of water and the kombu. Bring to a gentle simmer over medium heat. Just before it reaches a boil, remove the kombu. Add the katsuobushi and Lapsang Souchong tea leaves. Turn off the heat and let steep for 5 minutes. Strain the broth through a fine-mesh sieve, stir in the light soy sauce, and keep warm.

5. 05

   Cook the cod: Wipe the excess marinade off the cod fillets with your fingers, leaving just a thin coating. Preheat oven to 400°F (200°C). Heat a thin layer of oil in an oven-safe non-stick pan over medium-high heat. Sear the cod skin-side down for 2 minutes, then flip and transfer the pan to the oven for 6 to 8 minutes until the glaze caramelizes and the fish is cooked through.

6. 06

   Assemble the dish: Place one half of blanched baby bok choy in the center of each shallow serving bowl. Gently place a roasted cod fillet on top of the bok choy. Pour the warm smoky dashi around the base, and dot the broth with drops of the charred scallion oil. Serve immediately.