Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Dashi Emulsion

A refined interpretation of a Japanese classic, featuring succulent black cod marinated in Saikyo miso, paired with a delicate citrus foam and multi-textural lotus root.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, whisk together the miso, mirin, sake, and sugar over low heat until the sugar dissolves and the mixture is smooth. Let the marinade cool completely.

2. 02

   Pat the cod fillets dry. Coat them thoroughly in the miso marinade and refrigerate for at least 12 hours (up to 48 hours for maximum flavor).

3. 03

   Prepare the lotus root textures: Flash-pickle half of the slices in a mixture of rice vinegar and a pinch of sugar. Deep-fry the other half in 180°C oil until golden and crisp; drain on paper towels and season with sea salt.

4. 04

   Preheat oven to 200°C (400°F). Wipe the excess marinade off the cod fillets. In a hot, oven-safe non-stick pan, sear the cod skin-side up until the miso begins to caramelize. Flip carefully and transfer the pan to the oven for 6-8 minutes until the fish flakes easily.

5. 05

   For the emulsion: Combine dashi and yuzu juice in a tall container. Heat to roughly 60°C. Add soy lecithin and use an immersion blender at the surface of the liquid to incorporate air, creating a stable, light foam.

6. 06

   Quickly sauté the shimeji mushrooms in a pan with a drop of sesame oil and a touch of dashi until tender.

7. 07

   Plating: Place a neat mound of sautéed mushrooms in the center of a shallow bowl. Place the cod fillet on top. Arrange pickled and crispy lotus root slices aesthetically. Spoon the yuzu-dashi foam generously around the base and garnish with micro-shiso.