Instructions

1. -Soba Noodles-
   -In a pot of boiling water cook the soba noodles until tender, 3-5 minutes.
   -As the soba noodles are cooking, sauté the ginger and garlic in 1 ounce of butter until golden brown. Reserve half for the Bok Choy.
   -Once the noodles are cooked, drain and combine with the remaining ginger and garlic, add 1 ounce butter and adjust seasoning.
   -Place in a bowl, covered in plastic and reserve in a warm area.

2. -Bok Choy-
   -Blanch the Bok Choy in salted boiling water for 1 minute, or until tender.
   -Shock in ice water, then remove any excess water.
   -Place on a cookie sheet, add the remaining toasted ginger and garlic on top.
   -Hold at room temperature until later.

3. -Kimchi & Roasted Pepper Purée-
   -Combine the kimchi and roasted pepper in a blender and purée smooth. *Note, you can also use a handheld blender if that’s easier.
   -Reserve for later use.

4. -Cooking the Black Cod and Bok Choy-
   -Ensure the scales and the bones have been removed (ask your fish monger to remove) and cut the filet into 4 even pieces, around 5 ounces each.
   -In a large sauté pan over high heat sauté the cod in grapeseed oil for around 4 minutes, or until the skin is crispy and golden brown.
   -Remove and finish in an oven at 375 degrees, cooking to an internal temperature of around 140 degrees.
   -As the fish is cooking, season and place the Bok Choy in the oven and warm.
   -Remove the Cod and Bok Choy from the oven and reserve in a warm area.

5. -Mirin Soy Jus-
   -In a medium sauce pot combine the soy & mirin. Reduce by half then whisk in the remaining 2 ounces of butter.
   -Reserve in a warm area.

6. -Plating-
   -Start by placing a little pile of the soba noodles in the center of the plate, then the warm Bok Choy adjacent.
   -Make a little ‘line’ with the Kimchi and Pepper puree.
   -Place the fish on top the Soba noodles and finish with a pinch of the Bonito on the Bok Choy.
   -Pour a bit of the Soy Mirin Jus on the plate and Enjoy!