Yuzu-Miso Glazed Black Cod...Yuzu-Miso Glazed Black Cod with Ginger-Lemongrass Velouté

A masterclass in balance: buttery black cod marinated in citrusy miso, served over aromatic coconut-infused forbidden rice and finished with a silk-textured lemongrass emulsion.

Ingredients

Cooking Instructions

1. 01

   Whisk the miso paste, yuzu juice, and mirin in a shallow glass dish. Pat the cod dry, coat thoroughly with the marinade, and refrigerate for 30 minutes to infuse flavors.

2. 02

   Rinse the forbidden rice until water runs clear. Combine in a small pot with coconut milk, 1/2 cup of water, and a pinch of sea salt. Bring to a boil, then reduce to a low simmer, covered, for 25 minutes.

3. 03

   To prepare the velouté, sweat the shallots, ginger, and lemongrass in a drop of oil over medium heat until fragrant. Deglaze with the wine/sake and reduce by two-thirds.

4. 04

   Lower the heat to minimum. Using a whisk, mount the sauce by adding cold butter one cube at a time, emulsifying constantly. Strain through a fine-mesh chinois and season with a drop of yuzu; keep warm.

5. 05

   Heat a non-stick oven-safe skillet over medium-high heat. Sear the cod skin-side down for 2 minutes. Transfer the skillet under a high broiler for 3-4 minutes until the miso glaze is deeply caramelized and the fish flakes easily.

6. 06

   Plate by placing a ring of the coconut forbidden rice in the center. Carefully set the cod atop the rice. Spoon the lemongrass velouté around the perimeter and garnish with shiso chiffonade and optional micro-radish.