Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Infused Dashi and Charred Scallion Oil

A masterclass in balance: buttery, umami-rich black cod met with a delicate, citrus-forward dashi and the smoky depth of charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   Whisk miso, mirin, sake, and sugar in a small saucepan over low heat until sugar dissolves. Let cool completely. Marinate the cod in this mixture for 24 to 48 hours in the refrigerator prior to cooking.

2. 02

   For the charred scallion oil: Char the scallion greens in a dry cast-iron pan until blackened. Blend with grapeseed oil on high speed for 2 minutes, then strain through a coffee filter or fine muslin.

3. 03

   Prepare the dashi: Steep kombu in 300ml of 80°C water for 10 minutes. Remove kombu, bring to a brief boil, add bonito flakes, then immediately remove from heat. Strain after 3 minutes and stir in the yuzu juice.

4. 04

   Preheat broiler to high. Wipe excess marinade off the cod. Place on a lined tray and broil 6-8 inches from the heat for 6-10 minutes until the surface is deeply caramelized and the fish flakes easily.

5. 05

   To plate: Pour a shallow pool of yuzu dashi into two warmed wide-rimmed bowls. Gently place the cod in the center.

6. 06

   Dot the dashi with droplets of the charred scallion oil and garnish the fish with micro-shiso. Serve immediately.