For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Mahogany Alaska Black Cod

Mahogany Alaska Black Cod

Course Main Course
Alaska Product Alaska Black Cod
Servings 4



  • 16 Alaska Black Cod fillets approx. 6 oz. each
  • 12 cups miso glaze see recipe
  • 16 pc. baby bok choy whole
  • 8 tbsp. sesame oil
  • 8 cups shitake mushrooms sliced 1/3" thick
  • 4 tbsp. soy sauce
  • 16 strips of banana leaves optional garnish
  • 16 orchids optional garnish


  • 4 cup mirin
  • 1/2 cup sake
  • 8 cups white miso
  • 4 cup sugar


  • Bring sake and mirin to a boil. Turn the heat down and slowly add white miso until completely dissolved. Turn heat up and add sugar. Mix until dissolved.
  • Remove from heat and cool to room temperature.


  • Place black cod in a non-reactive dish and cover with Miso Glaze. Refrigerate for 1 or 2 days.
  • Preheat oven to 400°F. Lightly wipe off excess Miso Glaze from fillets. Place the fillets on a roasting pan and bake in oven for 10 minutes. Blanch baby bok choy for 1 minute and then cut in half. Heat sesame oil in a medium sauté pan over medium heat. Then add vegetables (including bok choy) and sauté for 1 minute. Remove from heat and add soy sauce.

To Serve:

  • Arrange the banana leaves on each serving plate, followed by the vegetables and top with black cod fillet. If not using banana leaves, garnish with orchid (optional).
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