INGREDIENTS:
FOR THE MISO GLAZED BLACK COD:
- 1/3 cup white miso
- 1/3 cup sake
- 1/3 cup mirin
- 1/4 cup brown sugar
- 4 (6 ounce) black cod fillets or chilean sea bass, salmon, etc
- 1 tablespoon oil
- 1 pound baby bok choy, sliced 1/4 inch thick
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 cloves garlic, chopped
- 1/4 cup dashi or broth or water
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
FOR THE MISO GLAZED BLACK COD:
- Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.
- Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days.
- Place the fish on a greased baking sheet and bake in a preheated 400F/200C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.
- Heat the oil in a pan over medium-high heat add the bok choy stems and shiitake mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant, about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the leaves have wilted, remove from heat and mix in the sesame oil.
- Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the the remaining marinade and optionally garnished with green onions and/or sesame seeds.
