Miso-Butter Glazed Black Cod...Miso-Butter Glazed Black Cod with Lemongrass Emulsion

A sophisticated fusion of buttery sablefish marinated in traditional umami-rich miso, paired with a bright, frothy lemongrass-ginger emulsion and sharp pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the glaze: In a small saucepan, whisk miso, mirin, sake, and sugar over low heat until the sugar dissolves. Allow to cool completely. Coat the cod fillets thoroughly and marinate in the refrigerator for at least 30 minutes.

2. 02

   Prepare the pickled mushrooms: In a small bowl, combine rice vinegar with a pinch of sugar and sea salt. Add the shimeji mushrooms, ensuring they are submerged, and set aside to quick-pickle.

3. 03

   For the emulsion: Sauté the minced lemongrass and ginger in a small pan with a drop of oil until fragrant. Add the coconut milk and bring to a gentle simmer for 5 minutes to infuse. Strain through a fine-mesh chinois into a clean pan.

4. 04

   Gently reheat the strained coconut infusion. Using an immersion blender, slowly incorporate the cold cubed butter to create a stable, airy foam. Keep warm over very low heat.

5. 05

   Preheat the oven to 200°C (400°F). Lightly wipe excess marinade off the cod. Heat an oven-safe non-stick skillet over medium-high heat with a neutral oil. Sear the cod skin-side down for 2 minutes until crisp.

6. 06

   Flip the fillets and transfer the skillet to the oven. Roast for 5-6 minutes until the miso glaze begins to caramelize and the fish is just opaque and flaky.

7. 07

   To plate: Place a generous spoonful of the lemongrass emulsion in the center of a warm plate. Position the cod atop the foam, garnish with the drained pickled mushrooms and micro-shiso.