Miso Alaskan Black Cod

Baby Bok Choy / Shiitake Mushrooms /
Citrus Butter Sauce

  • Alaskan Black Cod
    • 1 1/2 pounds Black Cod Fillet
    • 4 cups marinade
      • 1/4 pound yellow miso
      • 1 cup sake
      • 1/2 cup water
      • 1/2 cup honey
      • 1/2 cup soy sauce
      • 2 tablespoons lime juice
      • 3 stalks lemongrass, cut on bias
      • 1 oz ginger, peeled and sliced
      • 2 shallots, peeled and sliced
      • 4 garlic cloves, peeled and sliced
      • 1 tablespoon sambal
    Mix all ingredients together thoroughly. Pass through a fine mesh strainer before using.
  • 3 heads baby bok choy
  • 1/2 pound shiitake mushrooms
  • 8 ounces Citrus Butter Sauce
    • 1 shallot, peeled and sliced thin
    • 1 garlic clove, peeled and sliced thin
    • 1 stalk lemongrass, cut on thin bias
    • 1/2 ounce ginger, peeled and sliced thin
    • 1 cup sake
    • 1 ounce soy sauce
    • 1/2 cup orange juice
    • 1 ounce yuzu Juice
    • 1 ounce rice wine vinegar
    • 4 tablespoon butter
  • 1/4 pound pea greens, found in most specialty Asian markets

Cod: Remove skin from cod and cut into 4 even portions. Place in marinade for 3 hours before serving.

Baby Bok Choy: Blanch leaves in boiling water for 1 minute and cool in ice bath. Remove, dry, and reserve for serving.

Shiitake Mushrooms: Remove stems and rinse well. Dry them and cut into 1/2 inch slices. Reserve until serving.

Citrus Butter Sauce: Place shallots, garlic, lemongrass, ginger, and sake in a pot and reduce to almost dry. Add soy, orange juice, yuzu juice, and rice wine vinegar and simmer for 2 minutes, remove and strain. Reduce mixture until almost a glaze; mount with butter to make a creamy consistency. Store in a warm area so sauce does not break.

Plating and Cooking: Heat a medium-size fry pan over high heat. When pan is really hot, add 2 tablespoons of cooking oil and place cod fillets into pan. When fillets turn a deep golden brown, flip and do the same on the other size. After the other side turns a deep golden brown, remove from pan and place into a 400 degree F oven for 3 minutes. Meanwhile, in another fry pan, sauté the mushrooms. When golden brown, add the baby bok choy and season with salt and pepper. Take four plates and divide the bok choy and mushroom medley on each plate. Follow that with a fish fillet on each mound. Finish the dish with the sauce and pea greens.

Yields: 4 (5-oz.) portions

Recipe courtesy of Charlie Palmer. Bill Milne photographer.

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Charlie Palmer Recipe