Miso Black Cod with Bok Choy

Serves 2

Ingredients for Black Cod (Sablefish):

3 pieces of black cod (I purchased this from Costco, there are 6 pieces in the bag so, I have enough for two dinners) 

1/2 cup sake

1/4 cup white miso paste

5 TBSP sugar

Pepper

1 TBSP soy sauce

1 TBSP gochujang

Directions for Fish: 

1. Combine all ingredients (except the fish) in a sauce pan.   Stir and bring to a simmer for 5 minutes. Cool 

2. I removed the skin on the fish, it helps the marinate penetrate both sides of the fish. Marinate the fish in a shallow dish for at least 1 day but up to 3 days! (I did 1 day this time)

3. When ready to cook, preheat the oven to 400 degrees. Cover a baking rack with foil adn spray with cooking spray. Lay the rack on a sheet tray. 

4. Remove the fish from the marinade and let drip a few seconds.  You don't want excess marinade on your cooking tray. Place the fish on the foil and sprinkle with salt.

5. Cook fish at 400 degrees for 10 minutes. Then place under a 500 degree broiler for 8-10 minutes or until internal temp of fish reaches 140 and the outside is colored to your liking.  

TIP: Depending on your broiler, you may not get as much color as you want. If the fish is cooked but you want more color, use a high powered cigar lighter or torch to brown the top! 

Ingredients for Bok Choy: 

3 baby bok choy

2 TBSP canola oil

2 tsp garlic paste

2 tsp ginger paste

2 tsp citrus ponzu sauce

red pepper flakes

Directions for Bok Choy: 

1. Cut bok choy in half lengthwise. Rinse and dry

2. Whisk together the oil, ginger, garlic, ponzu and red pepper flakes. Lay the bok choy on a plate. Brush spice mixture on both sides of the bok choy. You can reserve for a few hours until ready to cook, if needed. 

TIP: When your fish moves to the broiler, you can start cooking your bok choy! 

3. Heat a large pan to medium heat with 1 TBSP canola oil. Sprinkle bok choy with salt and lay it cut side down in the pan. Cover and cook for 3 minutes. Flip and continue to cook 3-4 minutes or until tender. Serve right away. 

I also served with plain white rice on the side and some hot sauce. 

Wine pairing: 

Rustenberg

Chardonnay

2023

Stellenbosch, South Africa