Pan-Roasted Black Cod in...Pan-Roasted Black Cod in Yuzu-Ginger Broth

An elegant, nutrient-dense masterclass featuring buttery black cod pan-roasted to perfection, resting in a delicate, aromatic yuzu-ginger dashi, accompanied by blistered baby bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the kombu dashi, sliced ginger, mirin, and light soy sauce. Bring to a gentle simmer over medium heat for 12-15 minutes to infuse. Remove from heat, strain out the ginger, stir in the fresh yuzu juice, and keep warm.

2. 02

   Pat the black cod fillets completely dry with paper towels. Lightly score the skin and season both sides with a pinch of fine sea salt.

3. 03

   Heat the avocado oil in a seasoned cast-iron or stainless steel skillet over medium-high heat until just smoking. Place the cod fillets skin-side down, pressing gently with a spatula for 30 seconds to ensure even skin contact. Sear for 4 minutes until the skin is exceptionally crisp.

4. 04

   Carefully flip the fish and sear the flesh side for another 2 minutes, spooning any hot oil in the pan over the skin. The fish should be translucent and flaky in the center. Transfer to a warm plate to rest.

5. 05

   In the same skillet, place the halved baby bok choy cut-side down into the remaining oil. Sear for 2 minutes until beautifully caramelized and tender-crisp.

6. 06

   To plate, place two halves of charred bok choy in the center of two shallow, wide bowls. Prop a cod fillet atop the bok choy. Gently pour the warm yuzu-ginger broth into the bottom of the bowls around the fish, taking care not to wet the crispy skin.

7. 07

   Garnish the top of the fish with the shaved radishes, julienned scallion, microgreens, and a delicate sprinkle of toasted sesame seeds. Serve immediately.