Steamed Wild Black Cod...Steamed Wild Black Cod in Sencha-Shiso Dashi with Sea Greens

Silky steamed black cod served in a fragrant green tea and shiso dashi, accented by crisp compressed kohlrabi, sea samphire, and pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the mustard seeds, rice vinegar, mirin, and 30ml water. Simmer gently over low heat for 10 minutes until the seeds are tender and plump. Remove from heat and chill.

2. 02

   Shave the peeled kohlrabi paper-thin using a mandoline. Cut into uniform 2cm discs and steep in lightly salted ice water for 10 minutes to curl and crisp.

3. 03

   Gently warm 450ml of filtered water with the kombu to 60°C (140°F) for 20 minutes to extract umami, then discard the kombu. Raise water temperature to 80°C (175°F), add sencha leaves and 2 torn shiso leaves, steep for 2.5 minutes, and strain through a fine chinois. Season broth with yuzu juice and a pinch of salt; keep warm.

4. 04

   Lightly season the cod fillets with sea salt. Place in a bamboo or convection steamer lined with parchment paper and steam at 82°C (180°F) for 7 to 8 minutes until the flesh flakes softly under gentle pressure.

5. 05

   Flash-blanch the samphire in boiling unsalted water for 20 seconds, then immediately plunge into ice water to preserve its vibrant green hue and snap.

6. 06

   To assemble, place a steamed fillet in the center of two shallow warmed ceramic bowls. Neatly arrange samphire, drained kohlrabi discs, remaining thinly sliced fresh shiso, and a spoonful of pickled mustard seeds over each fillet.

7. 07

   Tableside, pour the hot sencha-shiso dashi gently around the base of the fish and serve immediately.