Charred Miso-Glazed Black Cod...Charred Miso-Glazed Black Cod with Yuzu-Ginger Dashi

Silky black cod marinated in sweet white miso, served over a bright, citrus-forward ginger dashi and finished with crisp lotus root chips.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Lower heat, whisk in miso and sugar until smooth. Cool completely.

2. 02

   Pat the cod dry. Coat the fillets thoroughly with the miso marinade and refrigerate for at least 6 hours (ideally 24 hours).

3. 03

   Prepare the Yuzu-Ginger Dashi: Heat the dashi stock and grated ginger in a small pot. Simmer for 5 minutes, strain through a fine-mesh sieve, then stir in the yuzu juice. Keep warm.

4. 04

   Heat 1 inch of grapeseed oil in a small pan to 350°F (175°C). Fry lotus root slices until golden and crisp. Drain on paper towels and season with a pinch of sea salt.

5. 05

   Wipe excess marinade off the cod. Heat a non-stick oven-proof skillet over medium-high heat. Sear the cod skin-side up for 2-3 minutes until the sugars in the miso caramelize and char slightly.

6. 06

   Flip the fish and transfer the skillet to a broiler for 3-4 minutes until the fish is opaque and flakes easily with a fork.

7. 07

   To serve, place a cod fillet in the center of a shallow bowl. Pour the warm ginger dashi around the base. Top with crispy lotus root and micro-cilantro.