Dinner

Black Cod with Miso-Sake Glaze, Shisho Ash & Charred Cucumber

Name: Black Cod with Miso-Sake Glaze, Shisho Ash & Charred Cucumber
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 2 black cod fillets (6 oz each, skin-on); 3 tbsp white miso paste; 2 tbsp sake; 1 tbsp mirin; ½ tbsp soy sauce; 1 tsp ginger (freshly grated); 2 Japanese cucumbers (or 1 English cucumber, halved lengthwise); 2 cups enoki mushrooms; 4 shiso leaves (fresh, or basil); 1 tsp sesame oil; 2 tbsp grapeseed oil (divided); fleur de sel; cracked white pepper; 1 tbsp water; ½ tsp rice vinegar; pinch dashi powder

Black cod (sablefish)—prized in Japan for its buttery flesh—is glazed with a glossy miso-sake reduction that caramelizes to mahogany under high heat. Served alongside charred cucumber spears dusted with shiso ash, crispy enoki mushroom nest, and a pearl of ginger-soy foam that bursts with umami on the tongue.

442cal 38gprotein 28gcarbs 19gfat 15min prep 22min cook 2serves

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