Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Dashi Broth and Shiso Oil

A masterclass in balance: buttery, caramelized black cod steeped in a delicate, citrus-infused dashi broth, accented by a vibrant, aromatic shiso herb oil.

Ingredients

Cooking Instructions

1. 01

   To prepare the miso marinade, bring sake and 60ml of mirin to a boil in a small saucepan over medium heat for 20 seconds to evaporate the alcohol. Lower heat, whisk in the miso paste and sugar until completely dissolved. Remove from heat and let cool to room temperature.

2. 02

   Pat the cod fillets dry with paper towels. Coat the fish thoroughly with the cooled miso marinade, place in a shallow dish, cover, and refrigerate to cure for 12 to 24 hours.

3. 03

   For the shiso oil, blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze out every drop of excess moisture. Blend the leaves with grapeseed oil on high speed until completely smooth and vibrant green. Strain through a coffee filter or fine chinois; set aside.

4. 04

   To prepare the yuzu-dashi broth, gently heat the kombu dashi in a saucepan. Stir in the remaining 15ml of mirin and the light soy sauce. Bring to a bare simmer, then remove from heat. Stir in the fresh yuzu juice just before serving to preserve its volatile aromatics.

5. 05

   Preheat your oven's broiler (grill) to high. Gently wipe excess miso marinade off the cod fillets using your fingers (do not rinse). Place the fish skin-side down on a foil-lined baking sheet.

6. 06

   Broil the cod 6 inches from the heat source for 6-8 minutes until the top is deeply caramelized with charred spots, and the fish flakes easily. Watch closely to prevent excessive burning.

7. 07

   To assemble, ladle a pool of warm yuzu-dashi broth into the center of two shallow, wide bowls. Gently place a caramelized cod fillet in the center of each. Drizzle droplets of the green shiso oil around the fish. Garnish the top of the cod with the curled, julienned scallions and micro shiso.