Thursday, December 07, 2006

Miso Glazed Black Cod over Sauteed Baby Bok Choy

This miso-glazed fish recipe is loosely based on a recipe from Tao in NY & at the Venetian in Las Vegas. They generously provided the recipe in the latest issue of The Venetian's in-room magazine. The Tao version serves it over wok-seared vegetables but I think almost any fish and vegetable combination would work for this recipe.

The sake and mirin give the fish a sweetness and the miso has a complex saltiness that when combined is just delicious. And there is something so happy about recreating a dish that I have always loved in restaurants - it's like I cracked the code.

Miso Glazed Black Cod:
(serves 2)

2 8 oz filets of black cod or other fish like halibut
1/2 cup white miso paste
1/4 cup sake
1/4 cup Mirin (sweet rice wine)
4 tbs brown sugar

Mix all ingredients except fish in a bowl.

Pour over fish and marinate in a shallow pan or ziplock bags for 4 hours. Remove fish, let excess marinade drain off and saute in a hot pan with olive oil just until cooked through.

Sweet Miso Sauce (for drizzling):
1/4 c white miso paste
1/4 c sake
1/4 c mirin
2 tbs brown sugar

Simmer over high heat until reduced and thickened. Drizzle over fish for service.

Sauteed Baby Bok Choy:
1 lb baby bok choy
2 tbs olive oil
1 tsp sesame oil
Salt and pepper to taste

Heat oils over medium high heat, add washed, drained and trimmed bok choy. Saute until bright green and slightly softened. Season to taste with salt and pepper.

Arrange bok choy in the center of a plate. Top with fish, drizzle with sauce and garnish with toasted sesame seeds, if desired.


elle said...


peabody said...

I love black cod!!!! It's one of the few fish my hubby will eat. This looks great with the Miso.

Kirsten said...

Thanks Peabody! It is so mild and buttery, it's fast becoming one of my favorites too!

relly said...

I never see white miso paste.

Kirsten said...

Hey Relly, I found white miso paste at my local Asian grocery, but couldn't speak to availability beyond that.

I will say it was surprisingly tasty beyond its heavy salty flavor - I loved it.

Miriam said...

Just wanted to say did research on this dish for about 2 hours and your recipe (2x) now has turned out to be the best! thanks!!