Ingredients:

  • 1/2 cup White (Shiro) Miso Paste (120 g)
  • 1/4 cup Mirin (Sweet Rice Wine) (60 ml)
  • 1/4 cup Sake (Japanese Rice Wine) (60 ml)
  • 2 Tbsp Granulated Sugar (30 g)
  • 1 tsp Low-Sodium Soy Sauce (5 ml)
  • 1 tsp Fresh Ginger, finely grated (5 g)
  • 4 portions Black Cod (Sablefish) or Salmon Fillets (approx. 6 oz or 170 g each)
  • 4 small heads or 7 oz Pak Choi or Tenderstem Broccoli, trimmed (200 g)
  • 1 Tbsp Toasted Sesame Oil (15 ml)
  • 2 cloves Garlic, thinly sliced (10 g)
  • 1 tsp Toasted Sesame Seeds, for garnish (5 g)
  • 2 stalks Spring Onions (Scallions), thinly sliced on the bias, for garnish

Instructions:

  1. Combine the mirin, sake, and granulated sugar in a small saucepan. Heat over medium-high heat until the sugar dissolves. Bring to a rolling simmer and reduce the mixture by about one-third to concentrate the flavor and cook off the alcohol. Remove from heat and allow to cool slightly (about 5 minutes).
  2. Whisk the cooled liquid reduction thoroughly with the shiro miso paste, soy sauce, and grated ginger until the glaze is completely smooth.
  3. Pat the fish fillets completely dry. Place the fillets in a shallow dish and pour the miso glaze over the fish, ensuring all surfaces are well coated. Refrigerate for 30 minutes minimum, up to 60 minutes maximum.
  4. Preheat the oven to 200°C / 400°F. Remove the fish from the marinade and gently wipe off most of the excess glaze from the surface (leaving only a thin coat). Place the fillets skin-side down on a prepared baking sheet. Bake for 8–10 minutes, or until the fish is mostly opaque.
  5. Turn the oven function to Broil (Grill). Place the baking sheet on the upper rack. Broil for 1–3 minutes, watching constantly, until the glaze bubbles, caramelizes, and turns a rich golden brown. Remove the fish when the internal temperature reaches 63°C / 145°F and let it rest.
  6. While the fish is resting, heat the sesame oil in a frying pan over medium-high heat. Add the sliced garlic and sauté for 30 seconds. Add the pak choi or broccoli and toss quickly until the greens are just wilted (about 2–3 minutes). Divide the sesame greens among serving plates, top with the fish, and garnish with toasted sesame seeds and sliced spring onions before serving.