Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Ingredients

• Miso

  ⅓ cup or 92g

• Sake

  Alcoholic beverage, made from rice

  ⅓ cup or 80g

• Rice wine vinegar

  ⅓ cup or 79g

• Sea bass

  Fish, mixed species, raw

  4 fillet or 516g

• Bok Choy

  1/2 head raw - Whole Foods Market

  16 oz or 454g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Garlic

  Raw

  2 cloves, minced or 6g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  ¼ cup or 60g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Sesame oil

  Salad or cooking

  4 tsp or 18g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

Directions

1. Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.
2. Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days.
3. Place the fish on a greased baking sheet and bake in a preheated 400F/200C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.
4. Heat the oil in a pan over medium-high heat add the bok choy stems and shiitake mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant, about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the leaves have wilted, remove from heat and mix in the sesame oil.
5. Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the the remaining marinade and optionally garnished with green onions and/or sesame seeds.
6. (source: https://www.closetcooking.com/miso-glazed-black-cod/)