Koji-Glazed Black Cod with...Koji-Glazed Black Cod with Smoked Dashi Velouté and Shiso Oil

A refined modern Asian composition featuring succulent shio-koji cured black cod, paired with an umami-rich smoked dashi velouté, charred maitake mushrooms, and an aromatic shiso-yuzu emulsion.

Ingredients

Cooking Instructions

1. 01

   Marinate the black cod: Gently coat the cod fillets in shio koji and mirin. Place in an airtight container and refrigerate for 2 hours to cure and enhance umami. Gently wipe off excess koji before cooking.

2. 02

   Prepare the shiso oil: Blanch the green shiso leaves in salted boiling water for 5 seconds, shock in ice water, and squeeze out all moisture. Blend on high speed with grapeseed oil at 60°C for 3 minutes, then strain through a fine mesh coffee filter.

3. 03

   Craft the smoked dashi velouté: In a small saucepan, reduce the ichiban dashi and white shoyu by half over medium heat. Remove from heat and vigorously mount with cold cubed butter until glossy, velvety, and emulsified. Whisk in the yuzu juice and hold warm.

4. 04

   Char the maitake: Heat a cast-iron skillet over high heat with a light brush of oil. Sear the maitake mushroom clusters until deeply browned and crisp at the edges, about 3 minutes. Season lightly with flaky salt.

5. 05

   Cook the cod: Preheat the oven to 200°C (400°F). Heat a non-stick pan over medium-high heat. Sear the cod skin-side down for 2 minutes until caramelized, transfer to the oven, and roast for 5-6 minutes until the fish gently flakes.

6. 06

   Plate the dish: Pour a circle of warm smoked dashi velouté into shallow ceramic bowls. Split the sauce with droplets of vibrant green shiso oil. Rest the cod in the center, arrange charred maitake alongside, and finish with finger lime pearls and micro red shiso.