Gochujang & Yuzu Glazed...Gochujang & Yuzu Glazed Black Cod with Charred Scallion Dashi

A masterclass in balancing heat, acidity, and umami. Silky black cod is lacquered in a spicy-sweet gochujang and yuzu glaze, resting in a delicate pool of smoky charred scallion and bird's eye chili dashi.

Ingredients

Cooking Instructions

1. 01

   To make the dashi, wipe the kombu with a damp cloth and place it in a saucepan with 500ml of cold water. Bring to a bare simmer over medium heat, then immediately remove the kombu. Add the bonito flakes, bring to a brief boil, then turn off the heat and let steep for 5 minutes. Strain through a fine-mesh sieve lined with cheesecloth.

2. 02

   Char the whole scallions over an open flame on your stovetop or in a dry cast-iron skillet over high heat until blackened on all sides. Place the charred scallions and sliced bird's eye chili into the warm dashi. Let infuse for 15 minutes, then strain again. Season with light soy sauce and keep warm.

3. 03

   In a small bowl, whisk together the gochujang, yuzu juice, mirin, sake, raw honey, and grated ginger until smooth to create the glaze.

4. 04

   Pat the black cod fillets completely dry with paper towels. Generously brush all sides of the fish with the gochujang-yuzu glaze. Let marinate at room temperature for 10 minutes.

5. 05

   Preheat your oven to 200°C (400°F). Heat a thin layer of neutral oil in an oven-safe skillet over medium-high heat. Sear the cod fillets skin-side down for 2 minutes to crisp the skin. Flip carefully, brush with more glaze, and transfer the skillet to the oven for 6-8 minutes until the glaze is caramelized and the fish flakes easily.

6. 06

   To serve, place a cod fillet in the center of a shallow, wide bowl. Garnish the top with chili threads. Gently pour the warm, spicy charred scallion dashi around the base of the fish. Finish with a few drops of toasted sesame oil floating on the dashi.