Miso-Koji Glazed Black Cod...Miso-Koji Glazed Black Cod with Yuzu-Charred Bok Choy and Ginger-Sesame Foam

A sophisticated exploration of umami and acidity, featuring buttery sablefish marinated in traditional koji-miso, paired with the bright, citrusy crunch of yuzu-seared greens and a delicate ginger emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the marinade by whisking miso, mirin, sake, and sugar in a small saucepan over low heat until dissolved. Let cool completely. Coat the cod fillets thoroughly and marinate in the refrigerator for at least 24 hours.

2. 02

   Preheat the oven to 400°F (200°C). Wipe excess marinade off the fish to prevent burning.

3. 03

   Heat 1 tbsp grapeseed oil in an oven-proof non-stick skillet over medium-high heat. Sear the cod skin-side up for 2-3 minutes until deeply caramelized. Flip carefully and transfer the skillet to the oven for 6-8 minutes until the fish flakes easily.

4. 04

   While the fish is roasting, heat the remaining oil in another pan. Place bok choy cut-side down and sear until lightly charred. Deglaze the pan with 1 tbsp yuzu juice and a splash of water; cover for 1 minute to steam until tender-crisp.

5. 05

   For the ginger-sesame foam: Combine ginger juice, remaining yuzu juice, 1/4 cup water, sesame oil, and soy lecithin in a tall container. Use an immersion blender to incorporate air at the surface until a stable foam forms.

6. 06

   Plating: Place the charred bok choy in the center of the plate. Top with the roasted black cod. Spoon a generous amount of ginger-sesame foam over the fish and garnish with radish sprouts.