Ingredients
- BLACK COD:
- 4 4 Alaska Black Cod fillets approx. 6 oz. each
- 3 cups 3 cups miso glaze see recipe
- 4 4 pc. baby bok choy whole
- 2 2 tbsp. sesame oil
- 2 cups 2 cups shiitake mushrooms, sliced 13 thick
- 1 1 tbsp. soy sauce
- 4 4 strips of banana leaves optional garnish
- 4 4 orchids optional garnish
- Miso Glaze:
- 1 cup 1 cup mirin
- 12 cup 12 cup sake
- 2 cups 2 cups white miso
- 1 cup 1 cup sugar
Servings:
Units:
Instructions
- Bring sake and mirin to a boil. Turn the heat down and slowly add white miso until completely dissolved. Turn heat up and add sugar. Mix
- until dissolved. Remove from heat and cool to room temperature.
- Method:
- Place black cod in a non-reactive dish and cover with Miso Glaze. Refrigerate for 1 or 2 days.
- Preheat oven to 400F. Lightly wipe off excess Miso Glaze from fillets. Place the fillets on a roasting pan and bake in oven for 10 minutes.
- Blanch baby bok choy for 1 minute and then cut in half. Heat sesame oil in a medium saut pan over medium heat. Then add vegetables
- (including bok choy) and saut for 1 minute. Remove from heat and add soy sauce.
- To Serve: Arrange the banana leaves on each serving plate, followed by the vegetables and top with black cod fillet. If not using banana
- leaves, garnish with orchid (optional).
- RECIPE COURTESY: Chef Marc Lippman, Fraiche Restaurant
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