Miso Poached Black Cod with Baby Bok Choy
Ingredients
- 2 tablespoons white miso paste
- Half 2.11-ounce packet instant dashi
- 2 sheets kombu
- 1 1/2 pounds black cod fillets, boned
- 1 pound baby bok choy
- 8 ounces crimini mushrooms
- 8 ounces shiitake mushrooms
- 8 ounces beech mushrooms
- 8 ounces honshimeji mushrooms
- Oil, for drizzling
- Salt and freshly ground black pepper
- 2 bunches fresh cilantro
- 1 cup extra-virgin olive oil
- 1 cup sugar
- 1 cup vinegar
- Salt
- 1 red onion, thinly sliced
- Salmon roe, for garnish
- Togarashi powder, for garnish
- Scallions, thinly sliced, for garnish
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