Succulent, buttery black cod marinated in a traditional saikyo miso blend, served with a vibrant ginger-scallion emulsion and delicate lotus root crisps.
Ingredients
Cooking Instructions
- 01
In a small saucepan, bring sake and mirin to a boil for 20 seconds to evaporate alcohol. Whisk in miso paste and sugar over low heat until smooth. Cool completely.
- 02
Pat cod dry and coat thoroughly with the miso marinade. Refrigerate for 24 to 48 hours (minimum 6 hours for best flavor).
- 03
For the emulsion: Combine scallions, ginger, and grapeseed oil in a high-speed blender. Blend until bright green and smooth. Strain through a fine-mesh chinois and season with a pinch of salt.
- 04
Fry the thin lotus root slices in 160°C oil until golden and crisp. Drain on paper towels and season with salt.
- 05
Preheat oven to 200°C. Wipe excess marinade off the cod. Sear in a hot, oven-proof non-stick pan with a touch of oil for 2 minutes, then transfer to the oven for 8-10 minutes until caramelized and flaky.
- 06
To serve, place a pool of ginger-scallion emulsion on the plate, top with the miso cod, and garnish with crispy lotus roots and micro-coriander.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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