Miso-Sake Roasted Sablefish With Soy Ginger Vegetables

1/3 cup sake
1/3 cup mirin (see Chef’s Note)
1 cup white miso (see Chef’s Note)
2/3 cup sugar
4 sablefish fillets, each 4 oz, skin on

Poached vegetables:
2 cups dashi stock
2 tbsp thinly sliced fresh ginger 2 Tbsp soy sauce
1/2 cup julienned carrots
1/4 cup soba noodles, cooked
24 shelled edamame beans
1/2 cup julienned green onions
1/2 cup shimeji mushrooms

Miso-sake sablefish: In a medium saucepan, bring the sake and mirin to a boil over high heat. Cook for 20 seconds to burn off the alcohol (be careful, as the alcohol may flame). Turn off the heat and whisk in the miso until smooth, then add the sugar. Place the pot back on high heat and bring the mixture to a boil, stirring constantly to be sure the marinade doesn’t burn to the bottom of the pot. Remove from the heat and allow to cool.

Arrange the sablefish in a single layer in a large glass casserole dish, cover with the marinade and cover and refrigerate for a minimum of 2 hours or up to 2 days.

Preheat the oven to broil. Line a baking sheet with aluminum foil. Transfer the sablefish to the baking sheet, skin side down, and discard the marinade. Broil the fishon one side for 4 minutes, checking it regularly to be sure it is not burning. (If the sablefish is fully caramelized but not yet cooked, reduce the heat to 375°F and bake for about 3 minutes more.) The total cooking time is 4 to 7 minutes, depending on the thickness of the sablefish fillets. The fish is cooked when it flakes easily with a fork. Remove from the oven and transfer to a plate.

Poached vegetables: Combine the dashi, ginger and soy sauce in a medium saucepan over medium heat. Allow the broth to simmer for 3 to 4 minutes to steep the ginger (the longer you steep the ginger, the stronger the flavour). Using a slotted spoon or a tea strainer, remove and discard the ginger.

Add the carrots, soba noodles and edamame and heat over medium heat until warmed through, about 2 minutes. Do not allow this mixture to reduce, or it will become salty.

To serve: Arrange the poached vegetables, green onions, mushrooms and noodles in the centre of individual bowls. Carefully pour the broth overtop, then balance the sablefish on the noodles so it is not submerged in the broth. Serve immediately.