How to prepare Miso Crusted Cobia
Yield: 2 Servings
2 Tbs. Miso Shiru (White Miso)
½ Tsp. Light Soy Sauce
1 Tsp. Sake
½ Tsp. Sugar
¼ Tsp. Fish Sauce
¼ Tsp. Sriracha
2 - 8 oz. Cobia Fillets8 oz
8 oz. Baby Bok Choy
3 qts. Water
1 Tbs + 1 tsp Vegetable Oil
4 oz Shiitake Mushrooms (stemmed and sliced)
¼ Tsp. Cornstarch
½ tsp Water
1 ½ Tbs Vegetable Oil
1 Tbs. Fresh Ginger
2 Cloves Garlic (Shaved thin)
3 Tbs. Light Soy Sauce
1 Tbs. Hoisin Sauce
2 Tbs. Sake
1 Tsp. Fresh Lime Juice
1 Tsp Sesame Oil
1 to 2 Stalks Green Onions
1-2 Tbs Cilantro Leaves (chopped)
Pinch toasted Sesame Seeds (optional)
How to prepare the marinade
- Preheat an oven to 425˚ F. (220˚ C)
- Mix together Miso, Soy sauce, Sake, Sugar, Fish Sauce and Sriracha in a small bowl until incorporated.
- Spoon half on top of each fish fillet and spread evenly over the top.
- Line a small metal pan with foil to come up slightly on the sides (keeps everything clean).
- Spray the foil with pan release or a touch of vegetable oil and place the fillets on top. Set aside.
How to prepare the vegetables
- Cut the Bok Choy bunches in half lengthwise and cut out the core. Cut the leaves across into 1” thick pieces. Wash in a bowl or sink of cold water to remove soil and drain.
- Place the water and Salt in a large pot and bring to a boil.
- Add sliced Bok Choy and cook until tender, about 1 minute.
- Strain into a colander and set aside to drain well in the colander.
How to prepare your fish
- Place the fish into the oven and cook to an internal temperature of 140˚ F (60˚ C), about 10-12 minutes.
- Set aside (to keep it hot, invert a stainless bowl over the top of the fish or tent foil over the top NOT touching the miso crust)
- Combine the Cornstarch and water in a small bowl and mix until no lumps remain.
- Heat the 1 Tbs. Oil in a sauté pan over medium heat and add the Mushroom caps.
- Let the mushrooms cook, stirring occasionally, until the caps have lost about half their size and are dark and tender.
- Remove from the pan to a side plate.
- Add 1 Tsp. of Oil to the pan and add the Ginger and Garlic. Cook for about 30 seconds, not allowing the Garlic to burn.
- Return the Mushroom caps and add the Soy Sauce, Hoisin, Sake and fresh Lime Juice, and let the liquid reduce by half.
- Add the Sesame Oil and stir to combine.
- Add the Cornstarch mixture and stir constantly until the liquid thickens (it will look pretty thick. Don’t worry).
- Add the drained Bok Choy to the pan and toss to coat.
- The liquid from the Bok Choy will slightly thin out the sauce.
- Add the Green Onions and Cilantro (if using) and toss to combine.
- Remove from the heat.
How to assemble your dish
- Spoon half of the Bok Choy mix onto a plate and top with the Cobia.
- Sprinkle the top with toasted Sesame seeds, if desired, and serve with Jasmine Rice.