Instructions

In a saucepan over medium heat, combine the mirin, sake and boil until the alcohol evaporates, 2 minutes. Reduce the heat to low and whisk in the miso paste until it dissolves completely. Stir in the sugar and simmer until the sugar dissolves, 1 minute. Remove the pan from the heat and cool the marinade to room temperature.

Place the black cod filets and marinade in a sealable plastic bag and rub the marinade on both sides of the fish. Refrigerate the fish for 24 hours or at least 3 hours.

Remove the filets from the marinade, lightly wipe the excess marinade from the black cod. Over medium-high heat, pan-sear the fish until crisp and golden brown, 2 to 3 minutes. Carefully flip the filet and cook on the other side until brown. If necessary, for thicker pieces of fish, finish roasting in a 400ºF oven until the fish is cooked through, 5 to 7 minutes.

In a medium pan, heat 2 tablespoons of oil and saute the bok choy until golden and slightly wilted, 3 to 4 minutes. Season with salt to taste.

To serve, transfer the filets and bok choy to a warmed platter, garnish with sliced pickled ginger and serve immediately.