Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Lemongrass Dashi and Pickled Shimeji

A sophisticated balance of buttery black cod marinated in sweet white miso, served in a fragrant, citrus-forward lemongrass dashi and complemented by the bright acidity of pickled mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small glass bowl, whisk together the white miso, mirin, sake, and sugar until the texture is silky. Coat the black cod fillets generously with the marinade and refrigerate for a minimum of 30 minutes.

2. 02

   Prepare the pickling liquid by combining rice vinegar, 30ml water, and a pinch of sugar in a small saucepan. Bring to a light simmer, then pour over the shimeji mushrooms in a heat-proof container. Set aside to cool.

3. 03

   For the dashi, place the kombu and bruised lemongrass in 500ml of cold water. Gradually heat to just before boiling (80°C). Remove the kombu, add bonito flakes, and let steep for 2 minutes. Strain through a coffee filter or fine-mesh sieve for a crystal-clear broth.

4. 04

   Preheat your broiler to its highest setting. Remove the cod from the marinade, wiping away any excess to prevent burning. In a heavy, oven-safe skillet over high heat, sear the cod skin-side down for 2 minutes.

5. 05

   Transfer the skillet to the broiler. Cook for 3-4 minutes until the miso glaze is deeply caramelized with dark charred spots and the fish flakes easily.

6. 06

   While the fish rests, blanch the baby bok choy directly in the hot lemongrass dashi for 60 seconds until vibrant green.

7. 07

   Place each cod fillet in the center of a wide, shallow bowl. Arrange the bok choy and pickled shimeji artistically around the fish. Finish by pouring the hot dashi around the base to create a shallow pool.