Saikyo Miso-Glazed Black Cod...Saikyo Miso-Glazed Black Cod with Yuzu-Dashi Beurre Blanc

An exquisite fine-dining classic featuring buttery, caramelized Saikyo miso-marinated black cod paired with a velvety, bright yuzu-dashi reduction and delicate garnishes.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the Saikyo miso, mirin, sake, and caster sugar. Bring to a gentle simmer over low heat, whisking constantly until the sugar is fully dissolved. Remove from heat and let cool completely.

2. 02

   Pat the black cod fillets dry with paper towels. Place them in a shallow dish and coat thoroughly with the cooled miso marinade. Cover and refrigerate for at least 30 minutes (ideally up to 24 hours for maximum flavor infusion).

3. 03

   Preheat your oven to 200°C (400°F). Gently wipe the excess marinade off the fish fillets using your fingers, leaving just a thin, translucent layer on the flesh to prevent burning.

4. 04

   Heat a thin layer of neutral oil in an oven-safe cast-iron or stainless steel skillet over medium-high heat. Sear the cod fillets skin-side down for 2 minutes until the skin begins to crisp, then carefully flip and sear the flesh side for 1 minute until lightly caramelized.

5. 05

   Transfer the skillet immediately to the preheated oven. Roast for 6 to 8 minutes, until the cod is opaque throughout and flakes easily, with beautiful caramelized edges.

6. 06

   While the fish cooks, prepare the sauce. Combine the kombu dashi and yuzu juice in a small saucepan over medium heat. Reduce the liquid by half. Lower the heat to low and whisk in the cold, cubed butter one piece at a time, shaking the pan constantly to create a smooth, glossy emulsion. Season with a pinch of salt and keep warm (do not boil).

7. 07

   In a separate pan, sear the halved baby bok choy cut-side down in toasted sesame oil and a splash of water for 2-3 minutes until tender-crisp and lightly charred.

8. 08

   To serve, spoon a generous pool of the warm yuzu-dashi beurre blanc onto the center of two shallow bowls. Arrange the charred bok choy alongside, top with the miso cod fillet, and garnish elegantly with shaved radish curls and micro coriander.