Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Heirloom Carrot Textures & Ginger-Turmeric Emulsion

A refined, nutrient-dense dish featuring buttery black cod, earth-sweet heirloom carrots, and a vibrant, anti-inflammatory ginger-turmeric broth.

Ingredients

Cooking Instructions

1. 01

   Whisk the miso and mirin together in a shallow bowl. Coat the black cod fillets thoroughly and let marinate for at least 15 minutes at room temperature.

2. 02

   Steam half of the heirloom carrots until tender. Transfer to a high-speed blender with a splash of coconut milk and a pinch of sea salt; blend until a silk-smooth purée forms.

3. 03

   Using a mandoline, shave the remaining raw carrots into thin longitudinal ribbons. Quickly blanch them for 30 seconds in boiling salted water, then immediately shock in ice water to retain color and snap.

4. 04

   In a small saucepan, simmer the remaining coconut milk with the grated ginger and turmeric for 5 minutes over low heat. Strain through a fine-mesh sieve and whisk in lemon juice to create a light ginger-turmeric emulsion.

5. 05

   Heat olive oil in a non-stick pan over medium-high heat. Place the cod skin-side down and sear for 4 minutes until the skin is crispy and caramelized. Flip gently and cook for 2 more minutes until the flesh just begins to flake.

6. 06

   To plate: Swipe a generous spoonful of carrot purée across the center of each plate. Place the cod fillet on top. Arrange the carrot ribbons elegantly around the fish, drizzle with the ginger-turmeric emulsion, and garnish with micro-coriander.