Miso-Cured Black Cod in...Miso-Cured Black Cod in Lemongrass-Ginger Dashi

Succulent black cod marinated in white miso, served in a delicate, citrus-infused lemongrass dashi broth with charred shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over low heat, whisk together miso, mirin, sake, and sugar until the sugar is fully dissolved. Allow the marinade to cool to room temperature.

2. 02

   Pat the cod fillets dry. Thoroughly coat the fish in the miso marinade, place in a non-reactive dish, cover, and refrigerate for 24 to 48 hours for optimal flavor penetration.

3. 03

   Prepare the infusion: Combine 500ml of water, kombu, lemongrass, and ginger in a pot. Bring to a gentle simmer (around 80°C), then remove the kombu immediately to prevent bitterness.

4. 04

   Add bonito flakes to the hot liquid, remove from heat, and let steep for 5 minutes. Strain through a fine-mesh sieve lined with cheesecloth to create a crystal-clear dashi.

5. 05

   Preheat your broiler to high. Gently wipe the excess marinade off the cod fillets using your fingers (do not rinse). Place the fish on a parchment-lined baking sheet.

6. 06

   Broil the cod for 8-10 minutes, approximately 6 inches from the heat source, until the surface is deeply caramelized (blackened in spots) and the flesh flakes easily with a fork.

7. 07

   While the fish rests, quickly sauté the shimeji mushrooms in a hot pan with a drop of neutral oil until slightly charred and tender.

8. 08

   To serve, place a cod fillet in the center of a shallow heated bowl. Carefully pour the hot lemongrass dashi around the base and garnish with the shimeji mushrooms and micro-cilantro.