Yuzu-Miso Glazed Black Cod...Yuzu-Miso Glazed Black Cod with Shiitake Dashi Broth

Silky, buttery pan-seared black cod marinated in a sweet-savory yuzu-miso glaze, served over a delicate, umami-rich shiitake dashi broth and charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine sake and mirin. Bring to a boil for 20 seconds to evaporate the alcohol. Lower heat, whisk in miso paste, sugar, and yuzu juice until smooth. Let cool completely.

2. 02

   Pat the black cod fillets dry. Coat them thoroughly with the cooled yuzu-miso marinade. Cover and refrigerate for at least 2 hours (ideally up to 24 hours).

3. 03

   To make the dashi broth, gently wipe the kombu with a damp cloth. In a small pot, combine the kombu, dried shiitake mushrooms, and 2 cups of water. Bring to a bare simmer over medium-low heat. Just before it boils, remove the kombu. Simmer the mushrooms for another 10 minutes, then strain the broth, reserving the mushrooms. Season broth with a pinch of sea salt.

4. 04

   Preheat the oven's broiler. Wipe excess marinade off the cod fillets, leaving a thin layer. Heat a cast-iron skillet over medium-high heat with a splash of neutral oil. Sear the cod skin-side down for 2 minutes. Transfer the skillet under the broiler for 3-4 minutes until the top is caramelized and charred in spots, and the fish flakes easily.

5. 05

   While the fish cooks, heat sesame oil in another pan over high heat. Sear the baby bok choy cut-side down for 2 minutes until nicely charred but still crisp. Slice the reserved shiitake mushrooms.

6. 06

   To serve, ladle a shallow pool of warm shiitake dashi broth into wide, shallow bowls. Place the charred bok choy and sliced shiitakes in the center. Top with the seared black cod, skin-side up. Garnish with toasted sesame seeds and microgreens.