Miso-Marinated Black Cod by Chef Mario Garcia

Recipe By:  Mario Garcia

Black cod goes by many names, sablefish, butterfish and blue cod among them. Its indulgent texture and mild flavor also benefit from any number of preparations. 

But few will tempt with the type of name or tastiness of what Mario Garcia, executive chef at Carmel landmark Grasing’s, does with black cod. 

When the Trust requested a fun and easy recipe, he promptly unveiled what he titles “Monterey Bay-Caught Yuzu-Miso-Marinated Butterfish with Sesame-Ginger Soba Noddles and Crispy Garlic and Chili Bok Choy.”

That sounds incredible, and perhaps a little intimidating, but give it a chance. It’s sneaky doable and the type of recipe that can empower normies to take on a delicious local protein and win the potluck. It’s particularly good right now, when yuzu is in season. And the crispy garlic-chili sauce can be made ahead of time and goes great on all sorts of dishes.

Ingredients 

5 6 oz pieces of black cod/sablefish/butterfish filets

6 each baby bok choy 

1 cup aka (red) miso 

1 cup granulated sugar 

1 cup aji mirin 

1 cup good sake 

1/4 cup yuzu juice  

1 package of soba noodles

1/4 cup sesame oil 

1 medium piece fresh ginger (peeled and grated) 

1/8 cup rice vinegar 

1/2 cup soy sauce 

2 tablespoons honey  

1/2 cup shredded purple cabbage 

1/2 cup julienne carrots 

1/4 cup sliced green onion 

For crispy chili garlic 

1/2 cup fresh garlic sliced 

1/2 cup shallots thinly sliced 

2 tablespoons red chili flakes 

1 tablespoon toasted white sesame seeds

1 teaspoon sugar 

1/2 cup sesame oil 

1/4 cup vegetable oil 

1/4 tablespoon soy sauce

2 bunches green onion chopped 

1 medium piece fresh ginger sliced 

1/2 teaspoon of kosher salt 

Preparation 

For the yuzu miso marinade, combine miso, sugar, aji mirin, sake, yuzu juice in a medium sauce pan on a medium high flame. Mix until well combined. Allow to simmer and reduce until liquid has thickened and a dark amber color has been produced. Remove from heat, allow to cool for 15 minutes. Add yuzu and mix well. Allow to completely cool and set aside.

Rinse and pat dry the butterfish. In a food safe container cover the butterfish with miso yuzu paste and allow to marinate for at least 12 hours (overnight is best). Remove butterfish from marinade wipe off any excess miso and place in roasting pan bake in oven at 450 degrees for 8-10 minutes until a deep golden caramelization. 

For the crispy garlic-chili sauce: In a small pan heat vegetable oil and fry shallots until golden brown, remove from oil allow to dry and cool. Fry sliced garlic until golden brown remove from oil and allow to cool. Add ginger and green onion, allow to fry for 1-2 minutes, then remove ginger and green onion from oil. With infused oil at 350 degrees, in a small heat proof bowl add chili flakes, sesame seeds, sugar, soy sauce, add hot oil to mixture allow to slightly cool add crispy shallots and garlic and salt. Mix in until well combined 

For the baby boy choy, bring a pot of water to a boil season with a 1/2 cup soy sauce. Cut box choy lengthwise in half and wash, then blanch until tender and remove from heat. 

In a large pot bring water to boil, cook soba noddles until tender (5-6 minutes), stir occasionally so the noodles don't stick. Drain in colander and rinse under cold water. 

In a small bowl combine sesame oil, grated ginger, soy sauce, and honey, whisk together until combined, set aside. 

In a hot medium sauté pan with a tablespoon of vegetable oil add julienne carrots, shredded cabbage, and green onion. Stir fry for 30 seconds, remove from heat. In a medium bowl add soba noodles, stir-fried vegetables and drizzle sesame-ginger mixture, toss until well combined. 

Plate soba noddles, top with butterfish and baby bok choy, drizzle crispy garlic chili oil and serve!