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

An elegant, Michelin-star caliber dish featuring buttery black cod caramelized with sweet Saikyo miso, suspended in a delicate, citrus-infused ginger dashi broth and finished with charred sea greens.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Lower the heat, whisk in the miso paste until dissolved, then add the sugar. Whisk continuously over medium heat until the sugar dissolves. Let the marinade cool completely.

2. 02

   Pat the cod fillets dry with paper towels. Coat the fish thoroughly in the cooled miso marinade. Place in a non-reactive dish, cover, and refrigerate to cure for 12 to 24 hours (24 hours is highly recommended for optimal depth of flavor).

3. 03

   To make the dashi, gently heat the water and kombu in a small pot over medium-low heat. Just before the water reaches a boil, remove the kombu. Add the katsuobushi, bring to a brief simmer for 10 seconds, then remove from heat. Let the flakes steep and settle for 5 minutes, then strain through a fine-mesh sieve lined with cheesecloth. Stir in the ginger juice and yuzu juice. Keep warm.

4. 04

   Preheat your oven's broiler to high. Scrape the excess miso marinade off the cod fillets using your fingers (leaving a thin film to caramelize). Place the fish, skin-side down, on a foil-lined baking sheet. Broil 6-8 inches from the heat source for 5-7 minutes, watching closely, until the top is beautifully blistered and deeply caramelized in spots.

5. 05

   While the fish cooks, heat the scallion oil in a small pan over high heat. Flash-sear the sea beans for 30 seconds until bright green and slightly blistered, then remove immediately.

6. 06

   To plate, ladle 60ml of the warm Yuzu-Ginger Dashi into the bottom of two shallow, wide bowls. Carefully place a caramelized black cod fillet in the center of each bowl. Nest a small mound of the charred sea beans on top of each fillet, and garnish with a few drops of scallion oil in the broth.