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

A refined Japanese-French fusion dish featuring buttery Sablefish caramelized with Saikyo miso, balanced by a bright, velvety citrus-butter reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, bring the sake and mirin to a boil for 20 seconds to evaporate the alcohol. Lower heat, whisk in the miso paste and sugar until completely dissolved. Remove from heat and let the marinade cool to room temperature.

2. 02

   Pat the cod fillets dry with paper towels. Coat them generously with the cooled miso marinade in a non-reactive dish. Cover and refrigerate for at least 30 minutes (ideally up to 24 hours for deep flavor penetration).

3. 03

   For the Yuzu-Ginger Emulsion: Simmer the yuzu juice and grated ginger in a small pan over low heat. Once reduced by a third, whisk in the cold butter one cube at a time, creating a stable, glossy emulsion. Season with a tiny pinch of salt and keep warm in a bain-marie (do not boil).

4. 04

   Preheat your oven broiler to high. Wipe away excess marinade from the fish to prevent burning. Place the fillets skin-side down on a baking sheet lined with parchment paper.

5. 05

   Broil the fish 6-8 inches from the heat source for 6-9 minutes. The sugar in the miso should caramelize and slightly char while the fish flakes easily when pressed. Monitor closely as the glaze burns quickly.

6. 06

   While the fish rests for 2 minutes, flash-sear the bok choy in a very hot pan with a teaspoon of neutral oil until the edges are charred but the stems remain crisp.

7. 07

   Plate the charred bok choy as a base, place the cod fillet on top, and pool the yuzu-ginger emulsion around the base. Garnish with micro shiso and serve immediately.