Yuzu-Miso Glazed Sablefish with...Yuzu-Miso Glazed Sablefish with Ginger-Shiitake Dashi Emulsion

Name: Yuzu-Miso Glazed Sablefish with Ginger-Shiitake Dashi Emulsion
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Modern Asian Fusion
Ingredients: 2 skin-on sablefish fillets (approx. 180g each); 3 tbsp Saikyo (white) miso paste; 2 tbsp mirin; 2 tbsp sake; 1 tbsp fresh yuzu juice (or sub key lime juice); 1 tbsp superfine sugar; 1 small piece dried kombu (approx. 3-inch square); 3 dried shiitake mushrooms; 1 tbsp fresh ginger, finely grated and squeezed for juice; 3 tbsp cold unsalted butter, cubed; 2 heads baby bok choy, halved lengthwise; 1 tsp toasted sesame oil; Microgreens or finely julienned scallions for garnish

🍴

Cuisine

Modern Asian Fusion

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Medium

Pan-seared, buttery sablefish glazed with a delicate yuzu-infused Saikyo miso, served over charred baby bok choy and finished with a rich, frothy ginger-shiitake dashi emulsion.

Modern Asian FusionMedium

Ingredients

•2 skin-on sablefish fillets (approx. 180g each)

•3 tbsp Saikyo (white) miso paste

•2 tbsp mirin

•2 tbsp sake

•1 tbsp fresh yuzu juice (or sub key lime juice)

•1 tbsp superfine sugar

•1 small piece dried kombu (approx. 3-inch square)

•3 dried shiitake mushrooms

•1 tbsp fresh ginger, finely grated and squeezed for juice

•3 tbsp cold unsalted butter, cubed

•2 heads baby bok choy, halved lengthwise

•1 tsp toasted sesame oil

•Microgreens or finely julienned scallions for garnish

Cooking Instructions

01
In a small saucepan, combine sake and mirin. Bring to a boil for 20 seconds to evaporate the alcohol. Lower heat, whisk in the miso paste and sugar until dissolved. Remove from heat and stir in the yuzu juice. Let cool completely.
02
Pat the sablefish fillets dry. Coat the flesh side of the fish with 2 tablespoons of the yuzu-miso glaze, reserving the rest. Marinate in the refrigerator for 15 minutes.
03
For the dashi emulsion: In another small saucepan, combine 1 cup of water, dried kombu, and dried shiitake mushrooms. Bring to a gentle simmer (do not boil). Simmer for 10 minutes, then remove the kombu and mushrooms. Reduce the liquid to about 1/3 cup. Stir in the ginger juice and a splash of soy sauce.
04
Preheat your oven's broiler to high. Heat a cast-iron skillet over medium-high heat with a high-smoke-point oil. Wipe excess marinade off the fish. Sear skin-side down for 3 minutes until crispy. Flip, brush with remaining glaze, and transfer the skillet to the oven. Broil for 3-4 minutes until the glaze is caramelized and bubbly.
05
While the fish cooks, heat sesame oil in a separate pan over high heat. Sear the halved baby bok choy cut-side down for 2 minutes until lightly charred and tender-crisp. Season with a pinch of sea salt.
06
Reheat the ginger-dashi broth. Remove from heat and slowly whisk in the cold, cubed butter one piece at a time, or use a hand blender to froth and emulsify the sauce into a light, velvety foam.
07
To plate: Pour a pool of the frothed ginger-shiitake dashi emulsion in the center of a shallow bowl. Arrange the charred bok choy over the sauce, top with the caramelized sablefish fillet, and garnish with microgreens and toasted sesame seeds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023