Honey-Ginger Marinated Black Cod with steamed Bok Choy and Oyster Mushrooms

Recipe courtesy of Estate Culinary Team

Serves 4-6


2 lbs Black Cod filet, bones removed and cut into 4-6 pieces

¼ C Honey

3 Tbl ginger, minced and divided

¼ C Mirin

¼ C Red Miso

½ C Water, divided

2 Tbl Grapeseed Oil

4 each Baby Bok Choy, cut vertically in half

4 oz Oyster Mushrooms, cleaned and torn into medium-sized pieces

Salt and Black Pepper

1 tsp Garlic, minced

2 Tbl Black Sesame Seeds, toasted

1 Scallion, very thinly sliced


  1. Whisk the honey, two tabespoons ginger, mirin, miso, and ¼ cup water in a small bowl.
  2. In a glass dish, pour in ¼ of the marinade. Place fish pieces on top and pour the remaining marinade over. Let rest in fridge for at least 6 hours and up to 3 days.
  3. When ready to serve, remove fish from the marinade and pat dry. Reserve marinade for use later.
  4. Heat grapeseed oil in an oven-safe nonstick skillet over high heat, then add fish, skin-side up. Sear 3 minutes, then carefully flip and transfer pan to a 400˚ oven for 5-8 minutes, or until fish is opaque and top appears to flakes easily.
  5. Heat ¼ cup water, reserved ginger, and minced garlic in a large skillet.
  6. Add the bok choy in a single layer, then the mushrooms, then season with salt and pepper and cover pan tightly. Steam about 5 minutes, or until bok choy is tender when pierced with a knife.
  7. Remove vegetables to pre-warmed serving plate and top with cooked black cod. Cover gently to keep warm.
  8. Turn vegetable cooking liquid back up to high and add ½ of the reserved black cod marinade. Simmer until reduced and syrupy, about 3-4 minutes, then drizzle over fish and vegetables.
  9. Sprinkle with sesame seeds and scallions and serve.

Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

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