A sophisticated fusion of buttery black cod, caramelized with white miso and wild honey, resting in a fragrant lemongrass-ginger dashi broth, accented by crisp pickled shimeji.
Ingredients
Cooking Instructions
- 01
Whisk white miso, honey, and mirin in a small bowl. Coat the cod fillets thoroughly and marinate in the refrigerator for at least 30 minutes.
- 02
In a small saucepan, bring rice vinegar, a pinch of salt, and a teaspoon of sugar to a simmer. Pour over the shimeji mushrooms and let sit to quick-pickle.
- 03
Combine dashi stock, bruised lemongrass, and ginger in a pot. Simmer gently for 15 minutes to infuse, then strain through a fine-mesh chinois. Keep warm.
- 04
Preheat a cast-iron skillet over medium-high heat with a drop of neutral oil. Wipe excess marinade off the cod and sear skin-side down for 3 minutes until crispy.
- 05
Flip the cod and transfer the skillet to a preheated broiler for 2-3 minutes until the miso glaze is caramelized and bubbling.
- 06
To plate: Pour 150ml of the infused dashi into a shallow bowl. Place the cod fillet in the center. Top with pickled shimeji, a drop of sesame oil, and micro-cilantro.
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
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Nutritional Info
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