MISO CRUSTED COBIA WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS

Post Date:
16Aug, 2022

| Difficulty Level:   | Serves 2  | Prep Time: 30 min  | Cooking Time: 35 - 40 min |

The combination of the Miso-Crusted Cobia, Baby Bok Choy, and Shiitake Mushrooms creates a harmonious blend of tastes that satisfies both seafood and Asian cuisine lovers. With its visually appealing presentation and complex yet well-balanced flavors, Miso Crusted Cobia with Baby Bok Choy and Shiitake Mushrooms is a dish that is sure to impress your taste buds and elevate your dining experience.

 
   Ingredients:
2 - 8 oz. Cobia Fillets
2 Tbs. Miso Shiru (White Miso)
1/2 Tsp. Light Soy Sauce
1 Tsp. Sake
1/2 Tsp. Sugar
1/4 Tsp. Fish Sauce
1/4 Tsp. Sriracha
8 oz. Baby Bok Choy
3 qts. Water
1 Tbs + 1 tsp. Vegetable Oil
4 oz Shiitake Mushrooms (Stemmed and Sliced)
1/4 Tsp. Cornstarch
1/2 tsp. Water
1 1/2 Tbs. Vegetable Oil
1 Tbs. Fresh Ginger
2 Cloves of 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 - 2 Stalks of Green Onions
1 - 2 Tbs. Cilantro Leaves (Chopped)
Pinch of Toasted Sesame Seed (Optional)
How to prepare the marinade:  
  1. Preheat an oven to 425˚F. (220˚C)
  2. Mix together Miso, Soy sauce, Sake, Sugar, Fish Sauce and Sriracha in a small bowl until incorporated.
  3. Spoon half on top of each fish fillet and spread evenly over the top.
  4. Line a small metal pan with foil to come up slightly on the sides (keeps everything clean).
  5. 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:
  1. 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.
  2. Place the water and Salt in a large pot and bring to a boil.
  3. Add sliced Bok Choy and cook until tender, about 1 minute.
  4. Strain into a colander and set aside to drain well in the colander.
How to prepare your fish:
  1. Place the fish into the oven and cook to an internal temperature of 140˚F (60˚C), about 10-12 minutes.
  2.  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)
  3. Combine the Cornstarch and water in a small bowl and mix until no lumps remain.
  4. Heat the 1 Tbs. Oil in a sauté pan over medium heat and add the Mushroom caps.
  5. Let the mushrooms cook, stirring occasionally, until the caps have lost about half their size and are dark and tender.
  6. Remove from the pan to a side plate.
  7. 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.
  8. Return the Mushroom caps and add the Soy Sauce, Hoisin, Sake and fresh Lime Juice, and let the liquid reduce by half.
  9. Add the Sesame Oil and stir to combine.
  10. Add the Cornstarch mixture and stir constantly until the liquid thickens (it will look pretty thick. Don’t worry).
  11. Add the drained Bok Choy to the pan and toss to coat.
  12. The liquid from the Bok Choy will slightly thin out the sauce.
  13. Add the Green Onions and Cilantro (if using) and toss to combine.
  14. Remove from the heat.
How to assemble your dish:
  1. Spoon half of the Bok Choy mix onto a plate and top with Cobia
  2. Sprinkle the top with toasted Sesame Seeds, if desired, and serve with Jasmine Rice