In this recipe, sweet black cod fillets are glazed with a tasty miso mixture and served with soft baby bok choy and salty shiitake mushrooms. When you mix sweet, savory, and umami flavors together, you get a delicious seafood dish that is both elegant and filling.
Ingredients: 4 black cod fillets 6 oz each. 1/4 cup white miso paste. 2 tablespoons mirin. 2 tablespoons sake. 2 tablespoons soy sauce. 2 tablespoons brown sugar. 1 tablespoon sesame oil. 1 tablespoon grated ginger. 4 baby bok choy, halved. 8 ounces shiitake mushrooms, sliced. 2 tablespoons vegetable oil. Salt and pepper to taste. Sesame seeds for garnish. Green onions, thinly sliced, for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Blend miso paste, mirin, sake, soy sauce, brown sugar, sesame oil, and grated ginger together in a small bowl. This will make the glaze. Add salt and pepper to the black cod fillets, and then brush a lot of the glaze over each one. In a skillet that can go in the oven, heat the vegetable oil over medium-high heat. Toss the black cod fillets in the hot oil, skin side down. Sear for two to three minutes, until the fish is browned and caramelized. Place the skillet in an oven that has already been heated up. Bake for 10 to 12 minutes, or until the fish is fully cooked and flaky when a fork is used to test it. Get another pan hot over medium heat while the fish is baking. If you need to, add a little vegetable oil. Then, add the baby bok choy and shiitake mushrooms. For four to five minutes, or until soft. Black cod with a miso glaze should be served on a bed of baby bok choy and shiitake mushrooms. Put green onions and sesame seeds on top. Have fun!
Prep Time: 20 minutes
Cook Time: 20 minutes
Three Dot House