Pan-Roasted Miso-Glazed Black Cod...Pan-Roasted Miso-Glazed Black Cod in Yuzu-Dashi Emulsion

Perfectly caramelized black cod steeped in a sweet white miso marinade, served over a delicate yuzu-infused dashi broth with quick-pickled shimeji and charred bok choy.

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 superfine sugar until fully dissolved. Let the marinade cool completely. Coat the black cod fillets in the marinade and refrigerate for at least 2 hours (ideally up to 24 hours).

2. 02

   To make the quick-pickled mushrooms, combine the rice vinegar, 2 tablespoons of water, and 1 teaspoon of sugar in a small bowl. Heat slightly to dissolve the sugar, then pour over the shimeji mushrooms. Set aside to pickle.

3. 03

   Preheat your oven to 200°C (400°F). Remove the cod from the refrigerator and gently scrape off excess marinade, leaving a thin film on the skin and flesh.

4. 04

   Heat a drop of neutral oil in an oven-safe non-stick pan over medium-high heat. Sear the cod fillets skin-side up for 2 minutes until the miso begins to caramelize and char beautifully. Flip the fish, then transfer the pan to the oven and roast for 6-8 minutes until tender and flaky.

5. 05

   While the fish cooks, blanch the halved baby bok choy in salted boiling water for 1 minute, then shock in ice water. Drain, brush with toasted sesame oil, and sear cut-side down in a hot pan for 1 minute to get a smoky char.

6. 06

   Prepare the emulsion: Heat the kombu dashi in a small saucepan. Just before boiling, remove from heat. Whisk in the cold cubes of butter one by one to create a glossy, emulsified broth. Stir in the yuzu juice and a pinch of salt to finish.

7. 07

   To plate, place a charred bok choy half in the center of a shallow bowl. Rest the roasted black cod fillet on top. Gently pour the warm yuzu-dashi emulsion around the base. Garnish with the pickled shimeji mushrooms and fresh micro shiso leaves.