Miso Glazed Black Cod
Soft, buttery black cod during a simp
le and flavorful miso seasoning that melts in your mouth and tantalizes your appetite on your thanks to heaven.
INGREDIENTS
For the miso-coated black cod:
1/3 cup white miso (gluten liberal to gluten free)
1/3 cup sake
1/3 cup mirin
1/4 cup sugar
4 fillets of black cod (6 ounces) or Chilean sea bass, salmon, etc.
For baby bok choy and shiitake mushrooms:
1 tablespoon of oil
1 pound baby bok choy, sliced 1/4 inch thick
8 ounces of shiitake mushrooms, seeded and sliced
2 garlic cloves, chopped
1/4 cup dashi or stock or water
1 teaspoon soy or tamari soy for gluten-free)
1 teaspoon roasted vegetable oil
INSTRUCTIONS
For the miso-coated black cod:
1.Combine the miso, sake, mirin, and sugar and warmth during a saucepan over medium heat until the sugar is melted and therefore the miso is well combined, about 5 minutes, before cooling.
2.Soak the fish in 2/3 of the marinade during a closed container within the refrigerator for half-hour to overnight or a maximum of 2-3 days.
3.Place the fish on a greased baking sheet and bake during a preheated 400F / 200C oven until the fish starts to peel, about 8-10 minutes counting on the thickness of the fish, turn the oven to grill and bake until the highest is golden brown, about 2- 3 minutes.
For baby bok choy and shiitake mushrooms:
4.Heat the oil during a frypan over medium-high heat, add the bok choy stalks and shiitake mushrooms, cook until tender, about 2-3 minutes, add the garlic, stir-fry until fragrant for about 30 seconds, add the bok choy, dashi and soy . bring back a boil until the leaves are wilted, remove from heat and stir with vegetable oil .
5.Serve the fish on a bed of baby bok choy and shiitake mushrooms seasoned with the remaining seasoning and possibly garnished with green onions and / or sesame seeds.
