Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu Dashi Emulsion and Charred Baby Bok Choy

Silky, caramelized black cod marinated in sweet saikyo miso, served over a vibrant umami-rich yuzu-infused dashi broth with tender charred greens.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a rapid boil for 90 seconds to burn off the alcohol. Lower heat, whisk in the Saikyo miso and sugar until completely dissolved and glossy. Cool to room temperature.

2. 02

   Coat the cod fillets thoroughly with the miso marinade. Cover and refrigerate for 24 to 48 hours to cure and tenderize.

3. 03

   Preheat the broiler to high. Wipe off excess marinade from the fish gently to prevent scorching, leaving a thin glaze.

4. 04

   Place fillets skin-side down on a parchment-lined baking sheet and broil 6-8 inches from heat for 8-10 minutes until the fish flakes effortlessly and top develops rich, caramelized char marks.

5. 05

   Meanwhile, heat a cast-iron skillet over high heat with sesame oil. Sear the cut sides of the baby bok choy for 90 seconds until charred but crisp-tender; season lightly with flaky salt.

6. 06

   In a small saucepan, warm the ichiban dashi to a gentle simmer. Remove from heat, stir in yuzu juice, and vigorously whisk in the cold cubed butter to create a silky, emulsified broth.

7. 07

   To serve, spoon the warm yuzu dashi emulsion into shallow heated bowls. Arrange charred bok choy and nestle the miso cod on top. Garnish with micro shiso and toasted sesame seeds.