Misoyaki Black Cod with Baby Bok Choy

Ingredients

• 3 Black Cod fillets, about 6 oz each
• 3 cups Baby Bok Choy, halved lengthwise
• ½ cup white miso
• ¼ cup mirin
• 3 tbsp sake
• 3 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 scallions, sliced
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds

Method

1. Simmer the mirin and sake for 2 minutes to cook off the alcohol, then whisk in the miso and sugar over low heat until completely smooth. Cool it fully before it touches the fish.
2. Pat the Black Cod very dry, coat it on all sides in the marinade, and refrigerate in a sealed bag for 2 to 3 days. This is a cure, not a quick soak — the miso draws out water and firms the flesh into something silky.
3. Wipe the marinade off with your fingers, leaving only a thin film. Any thick patches will carbonize instantly under the broiler.
4. Broil skin-side down 6 inches from the element for 6–8 minutes, until the surface is deep amber with a few black blisters and the fish flakes at 145°F (63°C). Do not turn it.
5. Meanwhile sear the Baby Bok Choy cut-side down in sesame oil for 3 minutes until charred, then splash in a spoonful of water and cover to steam through.
6. Rest the fish 2 minutes, then serve over the Baby Bok Choy with scallions and sesame seeds and a bowl of plain rice to balance the sweetness.