Best 4 Black Cod Fillets Poached In Five Spice Broth With Baby Bok Choy And Udon Recipes

MISO-POACHED BLACK COD WITH BABY BOK CHOY

Steps:

• For the black cod: Combine the miso paste, dashi and kombu with 1 gallon of water in a stockpot and bring to a simmer. Cook, 5 minutes, then remove the kombu. Transfer some of the broth to a shallow pan and add the cod. Cook, keeping the heat at a very low simmer, covered, until cooked through, about 7 minutes.
• For the vegetables: Preheat the oven to 375 degrees F. Fill a large bowl with ice water and set aside. Bring a large pot of heavily salted water to a boil, then add the bok choy and cook, 30 seconds. Transfer the bok choy to the ice bath. Set aside.
• Slice the crimini and shiitake mushrooms. Remove the stems from the beech and honshimeji mushrooms. Drizzle some oil over the mushrooms and sprinkle them with salt and pepper. Roast until charred on the edges, about 20 minutes.
• For the cilantro oil: Meanwhile, blend the cilantro with the oil in a blender on high for 3 minutes. Set aside.
• For the pickled onions: Bring the sugar, vinegar, 1 cup water and 1 cup salt to a boil in a small saucepan. Place the onions in a medium bowl and pour the liquid over. Let steep 10 minutes.
• For serving: Arrange 2 to 3 bok choy leaves on each of 4 plates. Top each with a piece of cod and add some broth. Add some mushrooms and drizzle with cilantro oil. Garnish with salmon roe, togarashi, scallions and pickled onions.

BLACK COD FILLETS POACHED IN FIVE-SPICE BROTH WITH BABY BOK CHOY AND UDON

Steps:

• 1. Pat the fillets dry and sprinkle all over with salt and pepper.
• 2. In a small bowl, whisk together the chicken broth, sherry, soy sauce, sugar, five-spice powder, and sesame oil. Set aside.
• 3. Heat a 12-in/30.5-cm skillet with a lid over medium-high heat and add the vegetable oil. When the oil shimmers, add the bok choy stems, carrot, and ginger and sauté until the bok choy turns bright green and the ginger is fragrant, about 2 minutes. Add the broth mixture and bring to a simmer. Add the noodles and give them a stir to keep them from sticking. When the broth returns to a simmer, top the noodles and veggies with the fish, bok choy leaves, and green onion. Cover, reduce the heat to low, and simmer until the noodles and fish are tender and cooked through, about 4 minutes. Taste and add more soy sauce or pepper if the mix needs it.
• 4. Divide the noodles and fish between two warmed shallow bowls and ladle the broth and vegetables over. Garnish with the cilantro and sesame seeds and serve hot.

BLACK COD BROILED WITH MISO

Steps:

• Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
• Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.

COCONUT-POACHED FISH WITH BOK CHOY

Steps:

• Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
• Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
• Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
• Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.