Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Ginger Beurre Blanc

Buttery black cod marinated in a sweet-savory saikyo miso, finished with a bright, citrusy French-Japanese emulsion and charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring sake and mirin to a boil for 20 seconds to evaporate alcohol. Whisk in miso paste and sugar over low heat until smooth. Cool completely.

2. 02

   Pat cod dry and coat thoroughly with the miso marinade. Refrigerate for at least 24 hours (for maximum flavor penetration).

3. 03

   Preheat broiler to high. Wipe excess marinade off the fish. Place cod on a lined tray and broil for 6-8 minutes until the top is deeply caramelized and the flesh flakes easily.

4. 04

   For the sauce: In a small pan, simmer shallots, grated ginger, and yuzu juice until reduced by half. Reduce heat to low.

5. 05

   Whisk in cold butter one cube at a time to create a thick, glossy emulsion. Strain through a fine-mesh sieve and keep warm (do not boil).

6. 06

   Heat sesame oil in a cast-iron skillet over high heat. Sear bok choy cut-side down until charred and tender-crisp (about 2 minutes).

7. 07

   Place a pool of Yuzu Beurre Blanc on the plate. Top with the charred bok choy and the glazed cod. Garnish with micro-cilantro or edible flowers.