Miso-Glazed Black Cod

“This recipe for miso-glazed black cod is very simple in preparation, but is a classic in Japanese restaurants,” says Gerald Warner, executive chef at Café Japengo. “Black cod is a succulent, deep-water fish from Alaska that is high in oil content, with a tender, white flesh. Some restaurants use Chilean sea bass; but with its population in decline, it is not sustainable.”

Miso-Glazed Black Cod
Serves 6

2 lbs. fresh black cod, cut into six 5 or 6 oz. portions
Miso glaze (recipe follows)
2 c. chopped baby bok choy
1/2 c. Thai green papaya, shredded
1/2 c. jemiji or shitake mushrooms
1/2 c. enoki mushrooms
1/2 c. sliced hearts of palm
1/4 c. sliced orange burdock root
1/4 c. sliced radishes
Asian broth (2 c. clam juice, fish stock or vegetable broth; 2 oz. light soy sauce; 2 oz. mirin; 1 t. minced ginger)
3 oz. red tobiko (flying fish roe) or orange masago (orange capelin roe) for garnish
1 oz. truffle oil

Add cod to the cold miso glaze and set in the refrigerator to marinate for several hours.

Heat oven to 375 degrees. 

Place the fish on a foil-lined baking sheet sprayed with nonstick spray. Bake 10-12 minutes. The glaze should be a dark-brown, caramelized color.

While the fish is cooking, place all vegetables in a large wok or saucepan. Add the Asian broth and heat to a boil for 3 minutes. 

Place an even amount of vegetables and broth into six shallow bowls. Place one piece of fish on top of vegetables and garnish with tobiko.  Place droplets of truffle oil over the fish and broth. 

Miso glaze
1/2 c. mirin (sweet cooking sake)
1/2 c. brown sugar
1/2 c. miso paste

Heat the mirin in a small saucepan until it starts to boil.

Light the liquid with a flame to burn off the alcohol. (This creates a light blue flame that burns for approximately 30 seconds.)

Remove from heat. Add brown sugar and mix until dissolved. Add miso paste and stir until the glaze is mixed thoroughly. 

Set aside to cool. This can be made a day in advance.

Gerald Warner, Executive Chef
Cafe Japengo
Hyatt Regency La Jolla at Aventine
8960 University Center Lane
San Diego, CA 92122
858-450-3355