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:
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.