Miso-Honey Glazed Black Cod...Miso-Honey Glazed Black Cod with Yuzu Dashi and Shiso Oil

A refined harmony of buttery black cod, umami-rich miso, and the bright, citrusy acidity of yuzu-infused dashi.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the white miso, mirin, sake, and honey until smooth. Coat the cod fillets thoroughly and marinate for at least 30 minutes in the refrigerator.

2. 02

   Prepare the Shiso Oil: Blanch shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture, then blend with grapeseed oil until vibrant green. Strain through a fine-mesh coffee filter or cheesecloth.

3. 03

   Preheat oven to 200°C (400°F). In an oven-safe non-stick pan over medium-high heat, sear the cod skin-side up for 2 minutes until the miso glaze begins to caramelize and char slightly. Flip the fillets carefully.

4. 04

   Transfer the pan to the oven and roast for 5-7 minutes until the fish is opaque and flakes easily with a fork.

5. 05

   While the fish cooks, steam the bok choy until tender-crisp. Warm the dashi stock in a small saucepan and stir in the yuzu juice just before serving to preserve its bright aroma.

6. 06

   To plate, pour a shallow pool of yuzu dashi into a wide, shallow bowl. Place the steamed bok choy in the center, top with the miso-glazed cod, and finish with a few droplets of vibrant shiso oil and optional radish slices for garnish.