To celebrate our newest store opening—September 18 in Vancouver, Canada—we’re showcasing some of our (and your) favorite dishes and recipes that will be coming soon to our 119th store.
We hope you’ll try cooking with miso at home. The Japanese fermented soybean paste opens up worlds. For example this fall, find us mixing miso with butter and coating sheets of vegetables before roasting them. If not on the daily, at least once a week.
To the matter at hand: this cod and dumpling creation from our Bar Verde is a showstopper. And trust us, it’s doable.
Read on for the recipe and to see blog star Jeff Powell finesse this dish step by step in his home kitchen.
Buttery, flaky, silky black cod. In our recipe (as served seasonally at Bar Verde), this fish spends up to two days hanging out in a sweet flavor-layered marinade of miso, sake, mirin and sugar, which caramelizes under the broiler to create a beautiful mahogany-colored finish. To complete the dish, we nestle the filet atop easy, homemade shrimp dumplings, roasted shiitake mushrooms and poached vegetables—all swimming in a ladleful of umami-rich soy broth.
Like wild salmon, but milder and more delicate, black cod (aka sablefish) is high in omega-3 fatty acids and fish oil content, which makes it difficult to overcook. Adding to the virtues of this delicious, easy-to-work-with fish, almost all of the preparation for this recipe can be done up to 2 days in advance for a make-ahead meal that’s impressive enough for entertaining and easy enough for a special weeknight dinner. Salmon, Chilean sea bass and cobia can all be used instead of black cod, but it’s definitely worth seeking out—there’s really no substitute for its unique combination of texture and flavor.
Sake-Marinated Black Cod with Miso Glaze and Roasted Shiitake Mushrooms
From Nordstrom Bar Verde
1/2 cup soy sauce
1/4 cup granulated sugar
4 tablespoons mirin
4 tablespoons sake
1/2 teaspoon fresh ginger, finely minced
1/2 teaspoon fresh garlic, finely minced
2 teaspoons yellow miso
2 1/4 pounds black cod, deskinned and divided into 6-ounce bone-in filets*
1. Add all ingredients (save the black cod) into a large mixing bowl, and whisk well until the miso paste and sugar are dissolved.
2. Place black cod filets in a shallow dish large enough to accommodate them all in a single layer or in a gallon-size zipper-lock bag. Pour miso glaze over filets. Cover dish tightly with plastic wrap or close zipper-lock bag and refrigerate. Marinate filets for at least 2 hours or up to 48 hours, turning at least once to ensure all sides are equally coated.
*Pin bones from black cod are much more easily removed after cooking.
6 ounces black cod, deskinned and deboned (ask for trimmings from your fish monger, or another filet)
2 large eggs, beaten
1/2 teaspoon fresh garlic, finely minced
2 teaspoons granulated sugar
2 teaspoons mirin
2 teaspoons soy sauce
1 pinch white peppercorn, freshly ground
1 tablespoon sesame oil
6 ounces peeled and deveined shrimp, cut into small, 1/2-inch dice
1. Combine 1 tablespoon of the beaten eggs and—apart from sesame oil and diced shrimp—all other ingredients in a food processor and process until smooth, 30-45 seconds. With the machine running, add sesame oil in a slow, steady stream until incorporated.
2. Transfer dumpling mixture into a mixing bowl. Add the diced shrimp and fold into mixture.
3. Brush a wonton wrapper lightly with beaten eggs and place 1 tablespoon of the dumpling mixture in the center. Fold over wonton to seal and form a triangular shape. Pinch to seal well.
4. Repeat this process until remaining mixture is used (yields about 16 dumplings). If cooking dumplings immediately, skip the next step.
5. Place wontons on a sheet pan and place in the freezer. When frozen, transfer shrimp-filled wontons to a zipper-lock bag. Keep frozen for up to 4 weeks.
Roasted Shiitake Mushroom Caps
1/2 pound fresh shiitake mushrooms, stems removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1. Pre-heat oven to 350°F.
2. Toss mushrooms with the olive oil, salt and pepper. Scatter coated mushrooms in a single layer on an unlined sheet pan.
3. Bake for 10-15 minutes until tender, lightly golden brown and crisp on the edges.
4. Remove from the oven. Loosen roasted mushrooms while still warm and cool them on a cooling rack.
5. When cool, transfer to a covered bowl and refrigerate until ready to use. Can be stored in refrigerator for up to 2 days.
2 cups homemade or store-bought low-sodium chicken broth
4 tablespoons soy sauce
2 teaspoons mirin
2 teaspoons seasoned rice vinegar
1/4 teaspoon fresh ginger, finely minced
1/4 teaspoon fresh garlic, finely minced
1/2 teaspoon granulated sugar
1/2 teaspoon sesame oil
1/2 teaspoon kosher salt
1. Combine all ingredients into a mixing bowl and whisk until sugar is dissolved and ingredients are well combined.
2. If making ahead, broth can be covered and refrigerated for up to 4 days.
Sake-Marinated Black Cod filets
Roasted Shiitake Mushroom Caps, cut into quarters
1 large carrot, peeled and cut into 1/8-inch-thick slices
1 bunch scallions, cut on the bias
1 1/2 ounces organic baby spinach
Toasted sesame seeds, for garnish
1. Turn oven broiler on to low, and place rack in middle or upper-middle position. On the stovetop, start bringing a large pot of water to a light boil.
2. Transfer broth to a saucepan and heat covered on low to slowly bring to a simmer.
3. Drain the cod and lightly pat dry with a cloth. Line a baking sheet with parchment paper and lightly brush with oil.
4. Cook fish under the broiler for 6-10 minutes, until it becomes shiny and mahogany in color. To check for doneness, poke a thin skewer into the flesh; it should go in and out smoothly without resistance.
5. While fish is cooking, drop frozen Shrimp Dumplings into large pot of now-lightly boiling water. Cook for 4-5 minutes until opaque in color and heated through.
6. In the now-simmering Soy Broth, add the shiitake mushrooms, carrots, scallions and spinach leaves until spinach is wilted but still green, 1-2 minutes.
7. While the cooked fish is resting, spoon broth into the center of a warmed bowl, dispersing vegetables equally among the bowls.
8. Gently drain the dumplings and place two in the center of each bowl.
9. Remove pin bones from filets. Using a fish spatula, gently separate the black cod from the parchment paper and transfer 1 piece atop the dumplings.
10. Garnish by sprinkling each black cod filet with a pinch of toasted white sesame seeds.
Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What’s Cooking series and Nordstrom Cookbooks. Have a favorite dish or beverage from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!