Lemongrass-Steamed Black Cod in...Lemongrass-Steamed Black Cod in Umami Shiitake Dashi

A masterfully delicate dish featuring pristine wild black cod steamed with lemongrass, served over a vibrant edamame-mint purée, enveloped in a rich, crystal-clear shiitake mushroom and kombu dashi broth.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine 2 cups of water, the kombu, dried shiitake mushrooms, and bruised lemongrass. Bring to a very gentle simmer over medium-low heat. Do not let it boil. After 10 minutes, remove and discard the kombu. Continue to simmer the shiitakes and lemongrass for another 10 minutes to extract full flavor.

2. 02

   Strain the broth through a fine-mesh sieve lined with cheesecloth, reserving the liquid. Thinly slice the rehydrated shiitake mushrooms and set aside for garnish. Stir the tamari and mirin into the strained warm broth and keep warm.

3. 03

   Blanch the edamame in boiling salted water for 3 minutes until tender. Drain immediately and shock in ice water to preserve the vibrant green color. Transfer the edamame to a high-speed blender along with the fresh mint, olive oil, 1 tablespoon of lime juice, and 3 tablespoons of the warm dashi broth. Blend until silky smooth, then season with a pinch of sea salt.

4. 04

   Season the black cod fillets lightly with flaky sea salt. Place them skin-side down in a bamboo steamer lined with parchment paper. Steam over simmering water for 7 to 8 minutes, or until the fish is opaque and flakes gently with a fork.

5. 05

   While the fish steams, toss the shaved fennel with the remaining 1/2 tablespoon of lime juice and a tiny pinch of sea salt to create a crisp salad.

6. 06

   To plate: Spoon a vibrant pool of the warm edamame purée in the center of two shallow bowls. Gently place a steamed cod fillet atop the purée. Accentuate the fish with the sliced shiitake mushrooms and a delicate mound of the shaved fennel salad. Pour the hot, fragrant lemongrass-shiitake dashi around the base of the purée at the table. Garnish with toasted sesame seeds.