Miso-Honey Glazed Black Cod...Miso-Honey Glazed Black Cod with Yuzu-Ginger Emulsion

Succulent, buttery black cod glazed with caramelized white miso, balanced by a vibrant yuzu citrus emulsion and tender scorched baby bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together miso paste, mirin, sake, and honey until smooth. Coat the cod fillets thoroughly and marinate for at least 30 minutes in the refrigerator.

2. 02

   Preheat the oven broiler to high. Remove cod from the marinade, gently wiping off excess to prevent premature burning.

3. 03

   Place the cod on a parchment-lined baking sheet. Broil for 6-8 minutes until the surface is deeply caramelized and charred in spots, and the fish is just opaque throughout.

4. 04

   While the fish cooks, prepare the emulsion: Bring the yuzu juice and grated ginger to a simmer in a small saucepan over medium-low heat. Reduce heat to the lowest setting.

5. 05

   Whisk in the cold butter one cube at a time, moving constantly to create a thick, glossy emulsion. Keep warm but do not boil.

6. 06

   In a separate hot skillet, sear the baby bok choy with sesame oil for 2 minutes until tender-crisp and slightly charred.

7. 07

   To serve, place the bok choy in the center of the plate, top with the cod fillet, and spoon the yuzu-ginger emulsion around the base.