Charred Miso-Maple Black Cod...Charred Miso-Maple Black Cod with Yuzu-Ginger Emulsion

A sophisticated fusion of buttery black cod marinated in a signature white miso-maple glaze, paired with a bright, velvet-textured yuzu-ginger beurre blanc and scorched baby bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine miso, maple syrup, sake, and mirin. Bring to a simmer over low heat for 2 minutes to cook off alcohol. Let the marinade cool completely.

2. 02

   Place cod fillets in a glass dish and coat thoroughly with the miso-maple marinade. Cover and refrigerate for at least 24 hours (up to 48 hours for maximum depth).

3. 03

   Remove cod from fridge 30 minutes before cooking. Gently wipe away excess marinade, leaving a thin glaze on the skinless side.

4. 04

   Preheat oven to 200°C (400°F). In an oven-proof cast-iron skillet, sear the cod skin-side up over medium-high heat for 2 minutes until caramelized. Flip gently and transfer to the oven for 6-8 minutes until the flesh flakes easily.

5. 05

   Prepare the emulsion: Place yuzu juice and ginger in a small pan. Reduce by half over medium heat. Reduce heat to low and whisk in cold butter one cube at a time until a thick, glossy sauce forms. Strain through a fine-mesh sieve and keep warm (do not boil).

6. 06

   Blanch bok choy in salted water for 60 seconds, then char briefly in a hot pan with a drop of sesame oil.

7. 07

   Plate by placing bok choy at the base, topping with the black cod fillet, and spooning the yuzu-ginger emulsion around the fish. Garnish with shiso and daikon.