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

An elegant, Michelin-caliber dish featuring buttery black cod caramelized with a sweet white miso glaze, served over a vibrant, silky yuzu-infused edamame purée and finished with ginger-scallion oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine sake, mirin, and 1 tablespoon of sugar. Bring to a boil for 20 seconds to evaporate the alcohol. Lower heat, whisk in the miso paste until smooth, then let the marinade cool completely. Coat the black cod fillets in the miso marinade and refrigerate for 30 minutes.

2. 02

   Quick-pickle the mushrooms: Bring rice vinegar, 60ml of water, remaining 0.5 tablespoon of sugar, and a pinch of salt to a boil. Pour the hot liquid over the trimmed shimeji mushrooms. Let stand at room temperature until ready to plate.

3. 03

   Prepare the ginger-scallion oil: Place the minced scallions, grated ginger, and a pinch of salt in a heat-resistant bowl. In a small pan, heat 3 tablespoons of grapeseed oil until smoking, then carefully pour it over the scallion mixture to flash-fry. Set aside to infuse.

4. 04

   Create the yuzu-edamame emulsion: Simmer edamame in vegetable stock for 5 minutes until tender. Transfer to a high-speed blender with the cooking liquid and yuzu juice. Blend on high until ultra-smooth. While blending, drop in the cold cubed butter to emulsify. Season with salt and pass through a fine chinois. Keep warm.

5. 05

   Cook the cod: Preheat oven to 200°C (400°F). Wipe excess marinade off the cod. Heat 1 tablespoon of oil in an oven-safe non-stick pan over medium-high heat. Sear the fish skin-side down for 2 minutes until caramelized. Flip, then transfer the pan to the oven for 5-6 minutes until the fish flakes easily and is caramelized on top.

6. 06

   To assemble, spoon a generous pool of the vibrant green yuzu-edamame emulsion in the center of each shallow bowl. Place a cod fillet on top. Arrange a small cluster of pickled shimeji mushrooms next to the fish. Drizzle with the ginger-scallion oil and garnish with a fresh shiso leaf.