This recipe utilizes two of my all-time favorite ingredients: black cod and cilantro stems. Black cod is
supple, fatty, and utterly delicious. It is commonly eaten broiled with miso, but this recipe takes a
more subtle approach by marinating the fish in a simple mixture of lime, soy, and olive oil. The
cilantro stems, a notoriously under appreciated ingredient, are sliced thinly and used to flavor the
broth. Although the sliced stems are cooked in this recipe, they are equally tasty when used raw as a
garnish. Please note that this dish can also make an excellent hors d'oeuvre. Serve single bites of
roasted black cod in porcelain soup spoons, with a little broth. Do not include the baby bok choy if
serving as an hors d'oeuvre.
Serves 4 to 6
• 1 bunch cilantro
• 1 tablespoon white miso
• 4 cups vegetable stock
• Juice of 1 1/2 limes, divided
• 1 1/2 teaspoon soy sauce
• 4 tablespoons olive oil, divided
• 2 pounds black cod, skin removed and cut into 3 inch rectangular pieces
• 2 cloves garlic, minced
• 2 tablespoons minced ginger
• 1/2 teaspoon Sriracha
• 2 teaspoons mirin
• 1 teaspoon fish sauce
• 1 1/2 cup thinly sliced ribbons of baby bok choy
1. Separate the cilantro leaves from the stems, and save them both seperately. Store the leaves in
the refrigerator for later use. Slice the stems as if they were chives, by lining them up in a long
bundle and slicing across them. As Chef David Kinch once said, “It will be impossible for you
to slice them too thinly.” Stop when you have 3 tablespoons of thinly sliced cilantro stems. Set
the sliced stems aside.
2. In a medium sized mixing bowl, add the miso to 1/2 cup of the vegetable stock. Whisk the miso
until it is fully incorporated into the stock. Whisk in the rest of the stock and set aside.
3. In a medium-sized bowl, add the juice of 1 lime, the soy sauce, and 3 tablespoons of olive oil.
Add a small pinch of salt. Whisk to combine. Add the black cod to the mixing bowl and gently
toss with the marinade. Set aside in the refrigerator. Preheat the oven to 425° F.
4. Add the remaining 1 tablespoon of olive oil to a medium-sized saucepan. Add the cilantro
stems, along with the minced garlic and ginger. Adjust the heat to medium, and cook until the
vegetables begin to sizzle and soften, stirring regularly. Add the stock and the Sriracha, and stir
to incorporate the Sriracha into the stock. Bring the stock to a boil, then reduce the heat and
simmer gently for 30 minutes.
5. When the stock has simmered for 30 minutes, turn the heat down as low as it will go. Removethe black cod from the marinade and place the fish on a rimmed baking sheet lined withparchment paper. Lightly season the fish with salt. Cook the fish in the oven for 4 to 5 minutes,until it is barely cooked through. You can see if it's ready by flaking it: If the fish does not flakeeasily, continue to cook it. If it flakes and the center of the flesh is fully cooked, immediatelyremove it from the oven.6. Add the juice of half a lime to the stock, along with the mirin and the fish sauce. Add theribbons of baby bok choy. Gently stir. Taste the broth, and adjust the seasoning as necessary.Roughly chop two handfuls of the reserved cilantro leaves and set aside. To serve, ladle thebroth into bowls. Top each bowl with a few pieces of black cod. Gently flake the black cod withyour hands as you add it to the bowls. Garnish with chopped cilantro leaves. Enjoy.
Recipe by Josh Cohen via Food 52 and courtesy of Woody Hale