Recipe: Miso Glazed Black Cod over Soba Noodles

I've honestly had so many different versions of this dish because it is one of my favorites in Japanese cooking. I've made some modifications to make it easier for we American cooks to recreate the dish. I also add a spicy note to mine that is not typical in most Japanese versions. Also, the citrus is not common either - but I think it just adds excellent flavor to what is a relatively oily and fatty fish. "Black Cod" is the American name for the sablefish and it is very common and accessible here on the West Coast. On the East Coast, sea bass is likely more accessible and can be used. However, regular varieties of "cod" should not be used here - they won't be able to stand up to the marinating and glaze process. Some recipes go from marinade right to cooking - others from glaze to cooking. Personally, I find the combined process produces the most intense flavor and goes best with the heartier soba noodles.

Miso Glazed Black Cod over Soba Noodles

Ingredients

Marinade

2 cups of water

1 cup of dashi stock

3/4 cup of soy sauce

1/2 cup of brown sugar

1/3 cup fish sauce

8 small thai chiles, minced

Glaze

1 cup freshly squeezed orange juice

3/4 cup red miso paste

2/3 cup sake

2/3 cup mirin

1/2 cup water

1/4 cup of sugar

2 teaspoons rice vinegar

1 teaspoon of orange zest

1 teaspoon wasabi paste

1 teaspoon minced ginger

1 teaspoon minced garlic

1 teaspoon corn starch

Main

2 lbs. of sablefish (black cod) filets

16 oz. of cooked soba noodles

2 cups of chopped bok choy, steamed

2 cups dashi stock

2 tbsp. black sesame seeds

2 teaspoons togarashi powder 

Directions

Whisk marinade ingredients together in a large bowl. Place fish filets into the marinade, cover, and marinade at least 8 hours to overnight.

Preheat oven to 400 degrees. Whisk all ingredients of the glaze together in a saucepan and heat over medium-high heat to a simmer. Reduce heat to medium, and continue cooking until the glaze mixture reduces to about 1 1/2 cups and easily coats the back of a spoon, approximately 20 minutes. Remove from heat and set aside.

Remove fish from marinade onto paper towels and pat dry thoroughly. Heat an oiled outdoor grill or stovetop grill pan to medium high heat. Coat filets thoroughly in the reserved glaze. Place on the grill for 2 - 3 minutes on each side to sear. Transfer to a casserole dish and baste each piece in the remainder of the glaze. Bake an additional 10 - 12 minutes until fish is cooked through, turning over halfway through cooking time.

Place equal amounts of soba noodles, bok choy, dashi stock, sesame seeds, and togarashi powder into large bowls and toss to mix. Place a fish filet on top of each bowl. Serve immediately.

Makes 4 servings.