Roasted Black Cod in Ginger Cilantro Broth

 

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.

What you will need

1 bunch cilantro

1 tablespoon white miso

4 cups vegetable stock

Juice of 1 1/2 limes, divided

1 1/2 teaspoons soy sauce

4 tablespoons olive oil, divided

salt

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 cups thinly sliced ribbons of baby bok choy

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