Miso Sablefish (Black Cod)

For the Glaze:

• 3 tbsp miso paste (or soy bean paste)
• 2 tbsp water
• 2 tbsp mirin (Japanese sweet wine)
• 1/2 tsp rice vinegar
• 1 tbsp brown sugar

Remaining Ingredients:

• 1 package dried chanterelle mushrooms (approximately 14g)
• 1/3 to 1/2 cup water
• 1/2 onion (approximately 1 cup)
• 1 tbsp fresh ginger, shredded
• 1 bok choy, chopped (approximately 5 cups)
• 1 bunch of green beans, chopped (approximately 340g or 3 cups)
• 1/2 cup frozen corn, thawed
• 2 sablefish fillets (approximately 5 oz each)

1. Preheat the oven to broil at 450F.
2. In a small saucepan, add water and dried chanterelle mushrooms and simmer, stirring occasionally.  Continue to simmer until soft while preparing the rest of this dish.
3. Heat a large non-stick and oven safe skillet on high.  Add the miso paste, 2 tbsp water, mirin, rice vinegar, and brown sugar to the pan and whisk constantly.
4. Heat, whisking constantly, until the ingredients form a consistent texture and is a semi-thick glaze, approximately 3 minutes.  Turn the heat off.
5. Season the cod fillets with salt and pepper.  Spread half of the glaze over the fish using a pastry brush or spoon and set the fish aside.  Keep the remaining glaze in the pan.
6. Add the skillet with the remaining glaze back to heat and gradually add 1/3 cup of water, stirring to make sure the sauce keeps an even consistency.  Keep some extra water on the side if needed to reduce the thickness of the sauce as you cook.
7. Add the onion and ginger to the skillet with the sauce and cook on medium-high heat until soft, approximately 2 minutes.  
8. Add the bok choy, green beans, and corn to the skillet and cook until the bok choy wilts, approximately 5 minutes.  Drain the chanterelle mushrooms and add them to the skillet.
9. Remove the skillet from the heat and add the sablefish fillets on top.  Put the skillet in the oven and broil for approximately 10 to 12 minutes, turning the skillet half way through the cooking time to ensure it cooks evenly.