Seared Black Cod with...Seared Black Cod with Yuzu-Miso Glaze and Ginger-Infused Dashi

An elegant, Michelin-caliber harmony of buttery, caramelized black cod rested on a silky edamame puree, enveloped by a delicate, warm ginger-infused dashi broth.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the white miso, mirin, sake, yuzu juice, and honey until smooth. Lightly coat the black cod fillets with half of the mixture and let marinate at room temperature for 15 minutes. Reserve the remaining half of the glaze for basting.

2. 02

   To make the edamame puree, boil the blanched edamame in salted water for 3 minutes until extremely tender. Transfer the warm edamame to a high-speed blender with the chilled unsalted butter and 2 tablespoons of warm dashi. Blend on high until ultra-smooth, then pass through a fine-mesh chinois sieve for a silky texture. Season with salt and keep warm.

3. 03

   In a small saucepan, combine the remaining kombu dashi broth, light soy sauce, and grated ginger. Bring to a bare simmer for 5 minutes to infuse the aromatics. Strain through a cheesecloth-lined sieve to ensure a crystal-clear broth and keep warm.

4. 04

   Heat a heavy-bottomed cast-iron skillet over medium-high heat with a thin film of neutral oil. Gently pat the skin of the cod fillets dry, place skin-side down in the pan, and press lightly to ensure even contact. Sear for 3-4 minutes until the skin is incredibly crispy.

5. 05

   Carefully flip the fish, brush the top generously with the reserved yuzu-miso glaze, and cook for another 2 minutes, spooning any pan juices over the top until the fish is just translucent and tender in the center.

6. 06

   To plate, spoon a pool of the vibrant edamame puree into the center of two shallow bowls. Gently place the seared cod fillet on top of the puree. Carefully pour the hot ginger-infused dashi broth around the base of the puree. Garnish the fish with curled scallions and shiso microgreens. Serve immediately.