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

A sophisticated Japanese-inspired masterpiece featuring succulent black cod glazed with citrusy yuzu and white miso, served atop a velvety dashi-butter emulsion and finished with vibrant shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch the shiso leaves in boiling water for 10 seconds, immediately shock in an ice bath, squeeze dry, and blend with grapeseed oil until smooth. Strain through a fine-mesh sieve or coffee filter.

2. 02

   Create the marinade by whisking together the Saikyo miso, mirin, sake, and yuzu juice. Coat the cod fillets thoroughly and allow them to marinate in the refrigerator for 30 to 45 minutes.

3. 03

   For the emulsion, bring the kombu dashi to a gentle simmer in a small saucepan. Slowly whisk in the cold cubed butter one piece at a time, along with a teaspoon of miso, until the sauce is frothy and emulsified. Keep warm over very low heat.

4. 04

   Remove cod from marinade and wipe off excess. In a cast-iron skillet over medium-high heat, sear the cod skin-side down for 3 minutes. Transfer to a broiler for 2-3 minutes until the glaze is deeply caramelized and the fish flakes easily.

5. 05

   While the fish rests, sear the baby bok choy in the same skillet used for the fish until charred on the edges but still tender-crisp.

6. 06

   To plate, pour a generous pool of the dashi-miso emulsion into a shallow bowl. Place the cod in the center, arrange the bok choy alongside, and drizzle the vibrant shiso oil around the emulsion.