(That dinner was capped off with my Espresso Ice-Cream Pie.)
This dish really is something special. While the marinade is amazing and definitely adds incredible flavor, I have to tell you that black cod is simply a special fish on its own. It’s mild, delicate, flaky, buttery, and it will melt in your mouth! Just please do not overcook it, or you risk losing those wonderful traits!
The cod is so tender, that is will flake apart. YUM!
Oh, and here are two important fish-purchasing tips for you! First, always buy the freshest fish possible! If you have a specialty fish market near you, that’s probably your best bet. I love Santa Monica Seafood. Secondly, never, ever hesitate to ask the guy or gal behind the fish counter to skin and portion your fish for you. They will almost always comply — and if they don’t, you should find a better place to get your fish!
If you decide to have a bit of a soirée this weekend, you and your guests will flip over this dish (and the ice-cream pie!)
By the way, while I love my dad’s opinion of this dish, he (and my mom) always say what I’ve cooked is the best thing they’ve ever had. (Go figure!)
1 cup light or white miso paste (Shiro-Miso)
1/2 cup mirin (sweet Japanese rice wine)
1/2 cup sake
1 teaspoon wasabi paste
1 tablespoon very finely minced fresh ginger root
1 1/2 tablespoons granulated sugar
1/3 cup grape seed oil
6 (5-ounce) black cod fillets
5 baby bok choy
3 bell peppers: 1 red, 1 yellow, and 1 orange
Salt and pepper to taste
In a medium-sized mixing bowl, whisk the miso paste with the mirin, sake, wasabi, ginger, sugar and oil. Whisk until it’s very smooth and the pour the mixture into a large zip-lock bag. Add the fish, remove all the air from the bag, and seal it. Make sure all of the fish is well-coated and place the bag in the refrigerator to marinate overnight. (I put a second bag over the first, just to ensure I won’t lose any of this lovely marinade — and mess up my fridge!)
The next day, close to dinnertime, wash and dry the bok choy and peppers. Slice the peppers into thin strips and be sure to remove all of the seeds (it’s not my favorite to chew on one of those unexpectedly). Cut the bottom inch or so off the bok choy and simply break it apart.
Just minutes before you want to serve, remove the fish from the refrigerator, and cover a baking sheet with foil. Adjust the rack under the broiler so the fish will be a few inches from the flame and turn it on. broiler. Remove the fish from the bag, letting any excess marinade drip off. Then place each fillet on the foil-covered baking sheet. Place the baking sheet in the broiler until the fish has nicely caramelized on top, turning a beautiful golden brown. This should take about 4 minutes. You can use a fork to check for doneness — if the fish flakes apart, it’s done.
While the fish is cooking, coat a large sauté pan with grape seed oil over high heat. Add the bok choy and peppers and cook until the bok choy is wilted, about 3 minutes. Season generously with salt and pepper.
Serve immediately! Place each fillet over a portion of the stir fry and sprinkle each with Togarashi, if you want some extra heat!
Grape seed oil is very low in saturated fat, has a high burning point, and doesn’t interfere with the other flavors. It’s my first choice when I cook Asian cuisine. It’s available in most markets.
Togarashi is the Japanese word for red chili peppers. It’ll add some great heat!
And, if you’re loving miso and you enjoy tofu, try my Miso Marinated Tofu.