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

Name: Miso-Glazed Black Cod with Yuzu-Forbidden Rice and Shiso Emulsion
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 2
Ingredients: 2 (6 oz) skin-on black cod (sablefish) fillets; 4 tbsp high-quality white saikyo miso; 2 tbsp mirin; 2 tbsp sake; 1 tbsp granulated sugar; 150g Forbidden black rice; 300ml kombu dashi stock; 1 tsp fresh yuzu juice; 20g fresh ginger, finely grated; 6 fresh green shiso leaves; 0.5 tsp soy lecithin powder; 2 heads baby bok choy, halved

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Cuisine

Japanese Fusion

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

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

Japanese FusionHard

Ingredients

•2 (6 oz) skin-on black cod (sablefish) fillets

•4 tbsp high-quality white saikyo miso

•2 tbsp mirin

•2 tbsp sake

•1 tbsp granulated sugar

•150g Forbidden black rice

•300ml kombu dashi stock

•1 tsp fresh yuzu juice

•20g fresh ginger, finely grated

•6 fresh green shiso leaves

•0.5 tsp soy lecithin powder

•2 heads baby bok choy, halved

Cooking Instructions

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.
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.
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.
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.
05
Add soy lecithin to the infused dashi and use an immersion blender at the surface to create a stable, airy foam.
06
Quickly blanch bok choy in salted water for 90 seconds, then toss in a drop of sesame oil.
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.

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