Wild Alaskan Sablefish

Sous Vide Sablefish Misoyaki Style

Precision-cooked black cod with a broiled miso-sake crust

Misoyaki sablefish is a Hawaiian-Japanese fusion classic that combines a sweet miso-sake-mirin marinade with the luxuriously buttery flesh of wild Alaskan black cod. The sous vide method takes this iconic dish to the next level by cooking the fish at a precise 130°F for impossibly silky results, then a quick broil caramelizes the glaze into a lacquered crust. This is a special-occasion dish that's surprisingly hands-off once the marinating is done.

Ingredients

• 4 wild Alaskan sablefish portions (5-6 oz each), thawed
• 1/4 cup white (shiro) miso paste
• 3 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar (or coconut sugar for paleo)
• 1 teaspoon freshly grated ginger
• 1 teaspoon sesame oil
• Toasted sesame seeds and scallion curls for garnish

Instructions

1. Make the misoyaki marinade: In a small saucepan, whisk together miso, mirin, sake, rice vinegar, brown sugar, ginger, and sesame oil over medium heat. Stir until the sugar dissolves and the mixture is smooth. Let cool completely.
2. Marinate the sablefish: Coat each portion generously with the cooled marinade. Place in a sealed container or zip-lock bag and refrigerate for at least 4 hours (up to 48 hours for the deepest flavor).
3. Set up sous vide: Fill a large container with water and set the immersion circulator to 130°F (54°C).
4. Bag and cook: Wipe off excess marinade (reserve it). Vacuum-seal or use the water displacement method. Cook at 130°F for 45 minutes.
5. Broil for the crust: Preheat broiler to high. Remove sablefish from bags, pat gently dry, and place on a foil-lined baking sheet. Brush with a thin layer of reserved marinade. Broil 6 inches from the heat for 1-2 minutes until the glaze is bubbly and caramelized.
6. Garnish and serve: Sprinkle with toasted sesame seeds and scallion curls. Serve with steamed jasmine rice and pickled ginger.