Pan-Seared Black Cod with...Pan-Seared Black Cod with Matsutake Dashi and Ginger-Scallion Emulsion

Buttery, caramelized Saikyo miso-glazed black cod suspended in a crystal-clear, earthy matsutake mushroom dashi, finished with a vibrant, aromatic ginger-scallion oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine sake and mirin. Bring to a boil for 20 seconds to evaporate the alcohol. Lower heat, whisk in the Saikyo miso and sugar until smooth. Let cool completely.

2. 02

   Pat the black cod dry. Coat the fillets generously with the cooled miso marinade. Cover and marinate in the refrigerator for at least 30 minutes (ideally up to 24 hours).

3. 03

   To make the dashi, wipe the kombu gently with a damp cloth. In a medium pot, combine water, kombu, and dried matsutake mushrooms. Bring to a bare simmer over medium-low heat. Just before it boils, remove the kombu. Simmer the mushrooms gently for 15 minutes, then strain through a coffee-filter-lined sieve to yield a crystal-clear broth. Season with light soy sauce and keep warm.

4. 04

   For the ginger-scallion emulsion, blanch the scallion greens and ginger slices in boiling water for 10 seconds, then immediately shock in ice water to lock in the vibrant green color. Drain well and squeeze out excess moisture.

5. 05

   Transfer the blanched scallions, ginger, and grapeseed oil to a high-speed blender. Blend on high for 2 minutes until completely smooth and emulsified. Strain through a fine-mesh chinois and set aside.

6. 06

   Preheat the oven to 200°C (400°F). Gently scrape excess marinade off the cod. Heat a cast-iron skillet over medium-high heat with a teaspoon of neutral oil. Sear the cod skin-side up for 2 minutes until caramelized, flip, and transfer the skillet to the oven for 5-6 minutes until the fish flakes easily.

7. 07

   While the fish cooks, quickly steam or blanch the baby bok choy for 1 minute until tender-crisp.

8. 08

   To plate, place a piece of seared cod and a half of baby bok choy in the center of a shallow bowl. Gently pour the warm matsutake dashi around the base. Dot the dashi with droplets of the vibrant green ginger-scallion oil and serve immediately.