Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Ginger-Scallion Emulsion

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

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 over low heat until smooth. Cool completely.

2. 02

   Pat cod dry and coat thoroughly with the miso marinade. Refrigerate for 24 to 48 hours (minimum 6 hours for best flavor).

3. 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.

4. 04

   Fry the thin lotus root slices in 160°C oil until golden and crisp. Drain on paper towels and season with salt.

5. 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.

6. 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.