Sesame Glaze:
¼ cup soy sauce (125ml)
1 tablespoon rice wine vinegar (15ml)
1 tablespoon white sugar (15ml)
1 tablespoon sesame seeds, toasted (15ml)
2 teaspoons peanut oil (10ml)
2 teaspoons chopped fresh garlic (10ml)
2 teaspoons grated fresh ginger (10ml)
2 tablespoons sake (30ml)
2 teaspoons cornstarch (10ml)
6 8-ounce portions skin on Black Cod fillets bones removed skin on
¼ cup sesame glaze (60ml) see recipe
1 tablespoon peanut oil (15ml)
salt and pepper to taste
8 small (baby bok choy) cut in half lengthwise
2 tablespoons sesame glaze (30ml)
1 tablespoon peanut oil (15ml)
salt and pepper to taste
Mix soy sauce, rice wine vinegar, white sugar, sesame seeds, peanut oil, garlic and ginger in a sauce pan. Place over low heat allow to simmer. Mix the cornstarch with the sake until smooth. Whisk into ingredients in same pan. Continue to cook for a further 2 – 3 minutes or until slightly thickened. Remove from heat allow to cool.
Rinse fish and pat dry with a clean towel. Place the fish on a tray. Oil lightly with sesame oil and season with salt and pepper.
Place cleaned bok choy in a bowl and toss gently with oil, salt and pepper.
Preheat grill to medium-high heat. Oil the grill liberally. Place fish flesh side down over direct heat. Cook for 4 minutes or until nice char marks are achieved. Flip and paint with sesame glaze. Allow to continue to cook a further 4 – 5 minutes. Remove from grill. Paint again with sauce.
Cook Bok Choy for 1.5 minutes over direct heat. Flip and paint with sesame glaze. Cook a further 1.5 minutes or until tender crisp.
Remove and serve with the cod fish.