Lunch

Pan-Seared Black Cod with Perilla-Gochugaru Oil & Charred Baby Bok Choy

Name: Pan-Seared Black Cod with Perilla-Gochugaru Oil & Charred Baby Bok Choy
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 black cod fillets, 5-6 oz each, skin on, pat dried; 1 teaspoon fine sea salt, divided; ½ teaspoon white pepper; 4 fresh perilla leaves (shiso okra), washed dried; 1 tablespoon gochugaru (Korean chili flakes); 3 tablespoons neutral oil; 2 tablespoons unsalted butter; 2 cloves garlic, thinly sliced; 4 baby bok choy, halved lengthwise; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon toasted sesame oil; 1 scallion, cut into 2-inch batons; 1 teaspoon black sesame seeds

Black cod (sablefish) seared skin-side-down until crispy, finished with a delicate perilla-leaf and gochugaru infused oil that blooms with nutty heat. Baby bok choy charred until edges blacken, offering sweet caramelized contrast. Restaurant technique, weeknight execution.

521cal 36gprotein 13gcarbs 37gfat 12min prep 20min cook 2serves

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