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

Directions:
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

Directions:
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

Directions:
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.

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