Shio Koji Black Cod with Miso Mojo Butter, Summer Corn, and Broiled Squash

Shio Koji–Marinated Black Cod

Shio koji seasons the rich fish and encourages browning. Thorough drying and a skin-side sear create contrast with its soft, buttery flesh.

Ingredients

• 4 portions skin-on black cod (sablefish), 5–6 ounces each, pin bones removed
• 3 tablespoons gluten-free shio koji
• 1 tablespoon avocado oil

Instructions

1. Coat the fish lightly with shio koji, place in a covered nonreactive container, and refrigerate for 4–12 hours.
2. Heat the oven to 400°F after broiling the squash. Scrape the marinade off the fish and discard it. Pat the fish very dry, especially the skin.
3. Heat avocado oil in an ovenproof nonstick or well-seasoned skillet over medium-high heat. Place the fish skin-side down and press gently with a spatula for the first 20–30 seconds to keep the skin flat.
4. Reduce the heat to medium and cook skin-side down for 4–6 minutes, until the skin is crisp and releases readily. Lower the heat if residual koji begins to scorch.
5. Transfer the skillet to the oven without turning the fish. Cook for another 4–8 minutes, depending on thickness, until the thickest part reaches 145°F and the flesh separates into moist flakes.
6. Lift out carefully and serve skin-side up, keeping the crisp surface free of pooled sauce.

Notes

• Black cod is delicate; use a wide fish spatula and avoid moving it before the skin releases.
• Do not add salt before cooking; the shio koji supplies it.

Miso Mojo Butter Sauce

Orange softens the sharper lime and garlic, while miso and butter give the citrus sauce enough body to complement the fish and corn.

Ingredients

• 3 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 1 tablespoon water, plus more as needed
• 1 small clove garlic, finely grated
• 2 teaspoons gluten-free white miso
• 3 tablespoons cold unsalted butter, cubed

Instructions

1. Combine the orange juice, lime juice, water, and garlic in a small saucepan. Simmer gently for 2–3 minutes to mellow the garlic and reduce slightly.
2. Lower the heat and whisk in the miso until smooth.
3. Remove from the heat and whisk in the cold butter a few cubes at a time, making a glossy, lightly thickened sauce. Return briefly to very low heat only if needed to melt the butter.
4. Taste and adjust with a little water if too salty or concentrated. Keep warm, not hot, until serving.

Notes

• Do not boil after adding butter. If the sauce separates, whisk in a teaspoon of cool water off the heat.

Momofuku-Style Corn with Miso Butter and Savory Salt

Brief cooking keeps fresh corn juicy and crisp. Miso butter and Savory Salt provide the savory depth without bacon.

Ingredients

• 6 ears sweet corn, shucked, kernels cut from the cobs, about 4 cups
• 3 tablespoons unsalted butter, softened
• 1½ tablespoons gluten-free white miso
• 2 teaspoons avocado oil
• ¼ teaspoon Momofuku Savory Salt, plus more to taste
• 2 tablespoons water, plus more as needed
• 4 scallions, sliced into generous rings, whites and greens separated

Instructions

1. Mash the softened butter and miso together until evenly blended.
2. Heat the avocado oil in a wide skillet over medium-high heat. Add the corn and scallion whites; cook for 3–4 minutes, stirring occasionally, until hot with a few lightly golden kernels.
3. Add the water and reduce the heat to low. Fold in the miso butter until the kernels are glossy and lightly coated, about 1–2 minutes. Do not fry the miso butter over high heat.
4. Season with Savory Salt, starting with the measured amount and tasting before adding more.
5. Fold in half the scallion greens just before serving and reserve the rest for finishing. Add a splash of water if the butter coating becomes tight or greasy.

Notes

• Fresh August corn needs only brief cooking; stop while the kernels still pop.
• Miso and Savory Salt both contribute salt, so season after combining them.

Broiled Summer Squash with Savory Salt

Thick wedges brown under the broiler while retaining a juicy center. Their lightly charred edges balance the soft fish and buttery corn.

Ingredients

• 1½ pounds small to medium zucchini or striped summer squash
• 1½ tablespoons avocado oil
• ½ teaspoon Momofuku Savory Salt, plus more to taste

Instructions

1. Heat the broiler to high with a rack about 6 inches below the element.
2. Trim the squash, cut into roughly 3-inch lengths, and halve or quarter lengthwise into thick wedges. Pat dry.
3. Toss with avocado oil and Savory Salt. Arrange on a rimmed metal sheet pan in a single layer with a broad cut face upward.
4. Broil for 5–7 minutes, until the exposed faces are golden with dark spots. Turn onto another face and broil for 3–5 minutes more, until just tender but not collapsing.
5. Taste a piece and add a little more Savory Salt only if needed.

Notes

• Use a metal pan without parchment under a hot broiler. Watch closely during the final minutes.

Fresh Red Chile Finish

A few thin chile rings add fresh heat and a clean contrast to the rich fish and butter sauces.

Ingredients

• 1 red Fresno chile, thinly sliced

Instructions

1. Slice the chile into thin rings, removing some seeds for gentler heat.
2. Reserve for scattering over the fish immediately before serving.

Overall Timing / Workflow

Broiling the squash first frees the oven for the fish. The corn and sauce can be finished while the fish cooks so everything reaches the plate warm.

Instructions

1. 4–12 hours ahead: Coat the fish with shio koji and refrigerate.
2. 0:00 — Heat the broiler. Cut the corn, squash, scallions, and chile; mix the corn's miso butter and measure the sauce ingredients.
3. 0:15 — Broil the squash. Meanwhile, scrape and dry the fish and make the citrus-garlic reduction for the sauce.
4. 0:25 — Remove the squash and switch the oven to 400°F. Sear the fish, then transfer it to the oven.
5. 0:30 — Cook the corn in a second skillet. Finish the mojo sauce with miso and cold butter over gentle heat.
6. 0:40 — Check fish doneness. Finish the corn with scallions, briefly rewarm the squash if needed, and plate immediately.

Notes

• Timing varies with fish thickness and broiler strength; use browning and internal temperature rather than the clock alone.

Plating

Corn forms a sweet, savory bed for the fish while the squash stays separate enough to retain its browned edges.

Instructions

1. Spoon a generous bed of corn onto one side of each warm plate and scatter with the reserved scallion greens.
2. Arrange the squash wedges alongside the corn.
3. Spoon the miso mojo butter over the corn where the fish will sit, reserving a little to drizzle around it.
4. Place the black cod skin-side up, overlapping the corn, and finish with red chile rings. Avoid pouring sauce over the crisp skin.

Leftover Path

Gentle reheating protects the fish's texture, while the corn and squash can become a quick vegetable skillet.

Instructions

1. Refrigerate fish, vegetables, and sauce in separate covered containers within 2 hours. Use the fish within 2 days and the vegetables within 3–4 days.
2. Reheat fish covered in a 275°F oven with a small splash of water until it reaches 165°F; the skin will soften.
3. Warm the corn and squash in a skillet over medium-low heat with a spoonful of water. Flake the reheated fish over the vegetables for a quick second meal.
4. Warm leftover sauce gently, whisking in a little water to bring it back together; do not boil.