Pan-Roasted Black Cod with...Pan-Roasted Black Cod with Fermented Habanero-Yuzu Emulsion and Togarashi Lotus Chips

A masterclass in balancing fiery heat with delicate acidity. Silky pan-roasted black cod sits atop a vibrant yuzu emulsion infused with fermented habanero, paired with crisp, spiced lotus root and charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   To make the charred scallion oil, blanch the scallion greens in boiling water for 30 seconds, then immediately shock in ice water. Drain, pat completely dry, and blend on high speed with 120ml of grapeseed oil for 3 minutes until vibrant green. Strain through a coffee filter and set aside.

2. 02

   For the lotus chips, heat 30ml of grapeseed oil in a small pan to 160°C (320°F). Fry the thin lotus root slices until golden and crispy (about 2 minutes). Drain on paper towels and immediately dust with Shichimi Togarashi and fine sea salt.

3. 03

   Prepare the emulsion: In a heatproof bowl set over a pot of gently simmering water (double boiler), whisk the egg yolk, yuzu juice, and fermented habanero paste until thickened and pale. Slowly drizzle in the warm melted butter in a thin stream, whisking constantly until a thick, glossy emulsion forms. Season with salt and keep warm.

4. 04

   Season the black cod fillets with salt. Heat a heavy-bottomed skillet over medium-high heat with a splash of oil. Place the fish skin-side down, pressing gently with a spatula to ensure flat contact. Sear for 4 minutes until the skin is incredibly crisp.

5. 05

   Flip the cod carefully, lower the heat, and baste with a touch of butter for another 2 minutes until the flesh is just cooked through and translucent in the center.

6. 06

   To plate: Spoon a generous pool of the warm habanero-yuzu emulsion onto the center of each plate. Drizzle the charred scallion oil around the emulsion to create a striking green contrast. Place the cod fillet skin-side up on top. Garnish with crispy togarashi lotus chips, micro cilantro, and a touch of fleur de sel.