Both black cod and turbot have incredibly tender, buttery texture and rich flavour that pairs perfectly with miso and maple. The main differences are that turbot is usually less expensive and it’s thinner, so it cooks a little quicker. Both are usually sustainable and come from Canada or the US.
You can use smaller bok choy (or tatsoi) for easier serving. They also have more nooks and crannies for the sweet-and-salty sauce. The recipe works with other greens, too—the tougher the better for withstanding the heat.