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

A sophisticated harmony of buttery sablefish and umami-rich white miso, elevated by a bright yuzu infusion and an ethereal shiso-scented dashi cloud.

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

   Coat the cod fillets thoroughly with the miso marinade. Cover and refrigerate for at least 24 hours (up to 48 hours for maximum depth).

3. 03

   Preheat oven to 200°C (400°F). Lightly wipe excess marinade off the fish, leaving a thin coating.

4. 04

   Heat grapeseed oil in an oven-proof non-stick pan over medium-high heat. Sear fish skin-side down for 2 minutes until caramelized. Flip gently and transfer the pan to the oven for 6-8 minutes until the fish flakes easily.

5. 05

   While the fish roasts, prepare the foam: Combine dashi, yuzu juice, and soy lecithin in a tall container. Use an immersion blender at the surface to incorporate air until a stable foam forms.

6. 06

   Place each fillet in the center of a warmed shallow bowl. Spoon the yuzu-dashi foam over one half of the fish.

7. 07

   Garnish with shiso chiffonade and a stalk of hajikami ginger. Serve immediately.