Miso-Glazed Black Cod in...Miso-Glazed Black Cod in Yuzu-Ginger Dashi

A sophisticated balance of buttery black cod marinated in white miso, served in a bright, aromatic ginger-infused yuzu dashi with charred greens and pickled radish.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   Coat the cod fillets thoroughly with the miso marinade. Cover and refrigerate for at least 30 minutes (ideally 24 hours for maximum depth).

3. 03

   In a clean pot, simmer the dashi stock with julienned ginger for 5 minutes. Remove from heat and stir in the yuzu juice. Keep warm but do not boil again to preserve the citrus aroma.

4. 04

   Wipe excess marinade off the cod. Heat a non-stick pan over medium-high heat with a touch of oil. Sear the cod skin-side down for 3 minutes, then transfer to a broiler for 3-4 minutes until the top is caramelized and bubbly.

5. 05

   While the fish rests, sear the baby bok choy in a hot pan with sesame oil until charred but still crisp.

6. 06

   To plate, place the charred bok choy in the center of a shallow bowl. Place the cod on top. Gently pour the yuzu-ginger dashi around the base. Garnish with radish slices and remaining ginger.