Miso-Glazed Black Cod with...Miso-Glazed Black Cod with Yuzu-Forbidden Rice and Shiso Emulsion

A masterclass in balance featuring succulent sablefish marinated in saikyo miso, served over aromatic black rice with a delicate ginger-shiso foam.

Ingredients

Cooking Instructions

1. 01

   Whisk miso, mirin, sake, and sugar in a small saucepan over low heat until smooth; cool completely and marinate cod for 24-48 hours prior to cooking.

2. 02

   Rinse Forbidden rice under cold water, then simmer in 250ml of dashi stock for 20-25 minutes until tender; fold in yuzu juice and keep warm.

3. 03

   Wipe excess marinade from the cod; sear in a hot, oven-safe skillet skin-side up for 2 minutes, then flip and roast at 400°F (200°C) for 8 minutes until deeply caramelized.

4. 04

   Prepare the emulsion by steeping grated ginger and 4 shiso leaves in the remaining 50ml of hot dashi for 5 minutes; strain through a chinois.

5. 05

   Add soy lecithin to the infused dashi and use an immersion blender at the surface to create a stable, airy foam.

6. 06

   Quickly blanch bok choy in salted water for 90 seconds, then toss in a drop of sesame oil.

7. 07

   Plate the rice using a ring mold, top with the cod fillet, arrange bok choy alongside, and finish with a generous spoonful of shiso foam and julienned shiso leaves.