Miso-Glazed Sablefish in Yuzu-Dashi...Miso-Glazed Sablefish in Yuzu-Dashi Broth with Charred Scallion Oil

A masterclass in balance: buttery, umami-rich black cod met with a bright, citrus-forward dashi and the smoky depth of handcrafted green scallion oil.

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 heat, whisk in the miso paste and caster sugar until completely dissolved. Remove from heat and allow the marinade to cool completely to room temperature.

2. 02

   Pat the sablefish fillets dry. Coat them thoroughly with the cooled miso marinade. Place in a shallow dish, cover, and refrigerate for at least 2 hours (ideally up to 24 hours).

3. 03

   For the scallion oil: Blanch the scallion greens in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze out every drop of excess moisture. Blend the greens with the grapeseed oil in a high-speed blender on high for 3 minutes until vibrant green and hot. Strain through a coffee filter or fine cheesecloth; set aside.

4. 04

   For the dashi: Gently wipe the kombu with a damp cloth. In a medium saucepan, combine kombu and 600ml of cold water. Bring to a bare simmer over medium-low heat. Just before it boils, remove the kombu. Add the bonito flakes, let simmer for 30 seconds, then remove from heat. Let the flakes steep for 5 minutes, then strain through a fine-mesh sieve. Stir in the yuzu juice and a pinch of sea salt. Keep warm.

5. 05

   Preheat your oven's broiler to high. Wipe the excess miso marinade off the fish fillets with your fingers (leaving a thin film to caramelize). Place the fillets skin-side down on a foil-lined baking sheet. Broil 6-8 inches from the heat source for 5-7 minutes until the top is beautifully charred and caramelized, and the fish flakes easily.

6. 06

   While the fish broils, heat a splash of grapeseed oil in a pan over high heat. Sear the maitake mushrooms until the edges are crispy and golden brown. Season lightly with sea salt.

7. 07

   To assemble, pour a shallow pool of the warm yuzu-dashi broth into the bottom of four shallow bowls. Gently place a caramelized sablefish fillet in the center of each bowl. Garnish with the crispy maitake mushrooms. Spoon drops of the vibrant green scallion oil into the broth surrounding the fish to form perfect aromatic droplets. Serve immediately.