Soba Noodles

-In a pot of boiling water cook the soba noodles until tender, 3-5 minutes.

-As the soba noodles are cooking, sauté the ginger and garlic in 1 ounce of butter until golden brown.  Reserve half for the Bok Choy.

-Once the noodles are cooked, drain and combine with the remaining ginger and garlic, add 1 ounce butter and adjust seasoning.

-Place in a bowl, covered in plastic and reserve in a warm area.

Bok Choy

-Blanch the Bok Choy in salted boiling water for 1 minute, or until tender.

-Shock in ice water, then remove any excess water.

-Place on a cookie sheet, add the remaining toasted ginger and garlic on top.   

-Hold at room temperature until later.

Kimchi & Roasted Pepper Purée

-Combine the kimchi and roasted pepper in a blender and purée smooth.  *Note, you can also use a handheld blender if that’s easier.

-Reserve for later use.

Cooking the Black Cod and Bok Choy

-Ensure the scales and the bones have been removed (ask your fish monger to remove) and cut the filet into 4 even pieces, around 5 ounces each.

-In a large sauté pan over high heat sauté the cod in grapeseed oil for around 4 minutes, or until the skin is crispy and golden brown.

-Remove and finish in an oven at 375 degrees, cooking to an internal temperature of around 140 degrees. 

-As the fish is cooking place the Bok Choy in the oven and warm.

-Remove the Cod and Bok Choy from the oven and reserve in a warm area.

Mirin Soy Jus

-In a medium sauce pot combine the soy & mirin.  Reduce by half then whisk in the remaining 2 ounces of butter.

-Reserve in a warm area.

Plating

-Start by placing a little pile of the soba noodles in the center of the plate, then the warm Bok Choy adjacent.   

-Make a little ‘line’ with the Kimchi and Pepper puree.

-Place the fish on top the Soba noodles and finish with a pinch of the Bonito on the Bok Choy.

-Pour a bit of the Soy Mirin Jus on the plate and Enjoy!