MISO-GLAZED BLACK COD
Ingredients
Miso-Glazed Black Cod
- 1 1 1cup CUP_USVolumeMiso Marinade (recipe follows)
- 1/2 .5 .5cup CUP_USVolumeSesame-Miso Vinaigrette (recipe follows)
- 2 2 2ounces OUNCE_USVolumeAsian Vinaigrette (recipe follows)
- 2 2 2scallions, cut into fine julienne
- 1/4 .25 .25cup CUP_USVolumecarrot, cut into fine julienne
- 3 3 3ounces OUNCE_USVolumemicro pea shoots
- 8 8 8pieces black cod, about 2 ounces each
Miso Marinade
- 1/2 .5 .5cup CUP_USVolumesoy sauce
- 1 1 1cup CUP_USVolumered miso paste
- 1 1 1cup CUP_USVolumemirin
- 3/4 .75 .75cup CUP_USVolumesugar
- 10 10 10cloves garlic, smashed
- 12 12 12ginger rings (¼ inch), smashed
- 1/2 .5 .5bunch Volumegreen onions, smashed
Sesame-Miso Vinaigrette
- 2 2 2egg yolks
- 2 2 2tablespoons TABLESPOON_USVolumeDijon mustard
- 2 2 2garlic cloves
- 1/4 .25 .25cup CUP_USVolumepickled ginger
- 1/4 .25 .25cup CUP_USVolumered miso paste
- 1/4 .25 .25cup CUP_USVolumewhite sesame seeds, toasted
- 2 2 2tablespoons TABLESPOON_USVolumeginger vinegar
- 1/2 .5 .5cup CUP_USVolumerice vinegar
- 2 2 2cups CUP_USVolumepeanut oil
- 2 2 2tablespoons TABLESPOON_USVolumesesame oil
- 1 1 1teaspoon TEASPOON_USVolumetogarashi spice
Asian Vinaigrette
- 1 1 1cup CUP_USVolumeginger vinegar
- 1 1 1tablespoon TABLESPOON_USVolumechili oil
- 2 2 2tablespoons TABLESPOON_USVolumesesame oil
- 1 1 1cup CUP_USVolumepeanut oil
- 1 1 1teaspoon TEASPOON_USVolumesalt
- 1 1 1teaspoon TEASPOON_USVolumefreshly ground white pepper
- 2 2 2tablespoons TABLESPOON_USVolumeblack and white sesame seeds, toasted
Instructions
- Make Miso Marinade, Sesame-Miso Vinaigrette and Asian Vinaigrette as directed. Mix together scallions, carrot, pea shoots and Asian Vinaigrette in a bowl and keep refrigerated until ready to use. Mix black cod with Miso Marinade and allow fish to marinate for 12 hours.
- Preheat oven to 400 degrees F. Cover a baking pan with aluminum foil and butter or lightly spray with non-stick cooking spray. Place marinated black cod in pan and place in oven. Cook until medium, basting a couple of times with excess marinade.
- To serve, place 1 ounce of Sesame-Miso Vinaigrette in the center of each plate. Place 2 pieces of cooked black cod in the center of the vinaigrette and top with refrigerated mix of scallions, carrot, pea shoots and Asian Vinaigrette.
- Place egg yolks, mustard, garlic, ginger, miso paste, sesame seeds and vinegars in blender and blend until smooth. Slowly add oils and togarashi spice until fully emulsified.
- Mix together in bowl and store in refrigerator. Shake well before using.
ABOUT THIS RECIPE
Wolfgang Puck's Miso-Glazed Black Cod recipe was created to help raise awareness about the importance of buying seafood from sustainable sources. Chef Puck and Wolfgang Puck Catering are committed to the Seafood Watch Program, pioneered by the Monterey Bay Aquarium, which recommends sustainably harvested seafood, helping consumers gain awareness and become advocates for environmentally-friendly seafood.