Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Dashi Emulsion and Charred Ginger Oil

A sophisticated balance of umami and acidity, featuring buttery black cod marinated in Saikyo miso, finished with an airy yuzu-infused dashi foam and aromatic ginger oil.

Ingredients

Cooking Instructions

1. 01

   Whisk together miso, mirin, sake, and sugar in a small saucepan. Heat gently until sugar dissolves. Let cool completely, then marinate the cod fillets for at least 12 hours (or up to 24 hours).

2. 02

   To make the charred ginger oil: Heat 40ml grapeseed oil in a small pan until shimmering. Add julienned ginger and fry until golden brown and aromatic. Remove from heat and let infuse; strain before use.

3. 03

   Deep-fry the lotus root slices in the remaining oil at 160°C until golden and crisp. Drain on paper towels and season with a pinch of sea salt.

4. 04

   Preheat oven to 200°C. Wipe excess marinade off the cod. In an oven-proof non-stick pan, sear the cod skin-side up over medium-high heat for 2 minutes until caramelized. Flip and transfer to the oven for 5-7 minutes until the fish flakes easily.

5. 05

   While the fish roasts, steam or quickly sear the baby bok choy in the ginger oil until tender-crisp.

6. 06

   Combine kombu dashi and yuzu juice in a tall container. Add soy lecithin. Use an immersion blender at the surface to create a stable foam (air/bubbles).

7. 07

   Plating: Place two halves of bok choy in the center of the plate. Rest the cod fillet on top. Spoon a generous amount of yuzu-dashi foam around the base. Drizzle with a few drops of the charred ginger oil. Garnish with crispy lotus root and micro-shiso.