Velvet Miso-Glazed Black Cod...Velvet Miso-Glazed Black Cod with Yuzu-Shiso Emulsion

A sophisticated exploration of Umami: buttery sablefish marinated in traditional Saikyo miso, complemented by a vibrant, cold-pressed shiso herb oil and flash-fried enoki textures.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring sake and mirin to a boil for 20 seconds to evaporate alcohol. Whisk in miso paste and sugar until smooth. Cool completely.

2. 02

   Pat cod dry and coat thoroughly in the miso marinade. Refrigerate in a sealed container for 24 to 48 hours (essential for enzyme breakdown and flavor).

3. 03

   For the Shiso Emulsion: Blanch shiso leaves in boiling water for 5 seconds, shock in ice water, and squeeze dry. Blend with grapeseed oil on high speed for 2 minutes. Strain through a coffee filter or fine chinois.

4. 04

   Preheat oven to 400°F (200°C). Wipe excess marinade off the cod. Heat an oven-proof non-stick skillet over medium-high heat with a drop of oil. Sear cod skin-side up for 2 minutes until caramelized.

5. 05

   Flip the fish and transfer the skillet to the oven. Roast for 8-10 minutes until the fish flakes easily and the top is deeply bronzed.

6. 06

   While fish rests, flash-fry enoki mushrooms in 375°F oil for 30 seconds until golden and crispy. Drain on paper towels and season lightly with sea salt.

7. 07

   To plate: Place a spoonful of Yuzu-Shiso emulsion in the center of the plate. Position the cod atop. Garnish with crispy enoki and julienned daikon. Serve immediately.