Grilled Miso Black Cod Recipe
With sautéed bok choy and ginger soy glaze
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Ingredients
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For the Grilled Miso Black Cod
For the Sautéed Bok Choy
For the Ginger Soy Glaze
Method
For the Grilled Miso Black Cod
- 1
Prepare the Marinade
In a bowl, mix the white miso paste, sake, mirin, brown sugar, salt, and black pepper until smooth.
- 2
Marinate the Cod
Place the black cod fillets in a shallow dish and pour the marinade over them. Ensure the fish is fully coated. Cover and refrigerate for at least 1 hour or up to 24 hours for best flavor.
- 3
For the Sautéed Bok Choy
- 4
Prep the Bok Choy
Rinse the baby bok choy under cold water and slice them in half lengthwise.
- 5
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and ginger, sauté for about 1 minute until fragrant.
- 6
For the Ginger Soy Glaze
- 7
Prepare the Glaze
In a small saucepan, combine soy sauce, grated ginger, honey, water, and cornstarch. Whisk until smooth.
- 8
Cook the Glaze
Place the saucepan over medium heat and stir continuously until the mixture thickens, about 2-3 minutes. Remove from heat and sprinkle in toasted sesame seeds.
