This popular dish may look complicated to make, but it's actually pretty easy, as long as you have the right ingredients. Gusto TV's new cookbook, One World Kitchen: The cookbook, has a recipe that you'll want to use all the time.
The marinade gives the fish a great colour, in addition to flavour.
- This dish needs at least an overnight marinade.
- Hajikami is preserved ginger shoot, where half the long stalks are dyed a fuchsia pink; use chives instead if you can’t find it.
Place the sake, mirin, miso, and sugar in a medium saucepan over medium heat, whisking to combine. Bring to a full simmer, then cook for 3 minutes to burn off the alcohol. Remove the pan from the heat, and let it cool completely. Refrigerate for at least 20 minutes.
Place the sablefish in a nonreactive container, and cover with the marinade. Cover the dish with plastic wrap, and leave to marinate in the refrigerator overnight and up to 2 days.
When ready to cook, preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper. Remove the fish from marinade, just shaking off the excess.
Heat a large nonstick skillet over medium heat. Add the oil, and allow it to heat. Cook the fish flesh side down for 1 to 2 minutes, or until it becomes dark golden caramel colour. Using a metal fish spatula or flipper, turn over the fish, and slightly crisp the skin. Transfer the fish to the parchment-lined baking sheet, and bake for 15 to 20 minutes.
Place a large sauté pan over medium-high heat. Add the oil, and cook the garlic and ginger for 30 seconds or until fragrant but not browning. Add the bok choy, and stir-fry for 1 minute or just until heated through but still crispy. Season with salt and freshly ground pepper, and drizzle with the lemon juice. Remove the pan from heat.
To serve: Top the fish with the hajikami (or chives), and serve with the hot bok choy.
- 4 servings