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

Foil Steamed Spicy Ginger Soy Cod & Bok Choy image

Provided by Sherri Williams

Categories Fish

Time 25m

Number Of Ingredients 25

FOR THE FISH YOU WILL NEED
20 oz cod fillets, 5 oz portions about 1 inch thick
2 Tbsp vegetable oil
zest of 1 lemon
salt & pepper
1 large piece of aluminum foil
FOR THE BOK CHOY YOU WILL NEED
1 bok choy, chopped
4 oz fresh portabello mushrooms, sliced
3-4 scallion bottoms (white), chopped
3-4 garlic cloves, chopped
1/2 tsp ginger, chopped
1/2 chili pepper, chopped-i used yellow cayenne
2 Tbsp soy sauce
2 tsp toasted sesame oil
1 large piece of aluminum foil
FOR THE SAUCE YOU WILL NEED
3 Tbsp vegetable oil
1 Tbsp toasted sesame oil
1 1/2 inch ginger, cut in mathsticks
2 Tbsp dry sherry
1/4 c soy sauce
1 tsp sugar
1 chili pepper, thinly sliced-i used yellow cayenne
3-4 scallions tops (green), cut in mathsticks

Steps:

1. Preheat oven to 355 degrees. Brush cod fillets with vegetable oil, sprinkle with salt and pepper; top with lemon zest. Place cod fillets about 1/2 inch apart on foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. You can fold in individual pieces of foil if you wish.
2. Place all the bok choy ingredients in the center of foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch.
3. Place foil packets on cookie sheet and bake for 15 minutes. Fish should be nice and flaky
4. Sauce ingredients-Meanwhile add vegetable & sesame oils to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add sherry and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so.
5. Add bok choy to a serving plate topped with cod and sauce. Sprinkle toasted sesame seeds on top

Miso-Poached Black Cod with Baby Bok Choy image

Provided by Monterey Salka

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons white miso paste
Half 2.11-ounce packet instant dashi
2 sheets kombu
1 1/2 pounds black cod fillets, boned
1 pound baby bok choy
8 ounces crimini mushrooms
8 ounces shiitake mushrooms
8 ounces beech mushrooms
8 ounces honshimeji mushrooms
Oil, for drizzling
Salt and freshly ground black pepper
2 bunches fresh cilantro
1 cup extra-virgin olive oil
1 cup sugar
1 cup vinegar
Salt
1 red onion, thinly sliced
Salmon roe, for garnish
Togarashi powder, for garnish
Scallions, thinly sliced, for garnish

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.