Miso-Yuzu Glazed Black Cod...Miso-Yuzu Glazed Black Cod in Ginger-Shiitake Dashi

Pan-seared, melt-in-your-mouth black cod glazed with caramelized white miso and bright yuzu, served over a rich ginger-infused shiitake dashi and accompanied by charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the sake and mirin. Bring to a boil and let the alcohol evaporate for 20 seconds. Lower the heat, whisk in the white miso paste and caster sugar until completely dissolved. Remove from heat and stir in the yuzu juice. Let cool.

2. 02

   Pat the black cod fillets dry. Brush them generously with the cooled miso-yuzu glaze. Reserve 1 tablespoon of glaze for plating. Place the fish on a tray, cover, and marinate in the refrigerator for at least 30 minutes.

3. 03

   Prepare the dashi: In a small pot, combine 500ml of cold water, the dried kombu, dried shiitake mushrooms, and sliced ginger. Bring to a gentle simmer (do not boil) over medium-low heat. Cook for 15 minutes, then strain through a fine-mesh sieve lined with cheesecloth. Stir in the light soy sauce and keep the broth warm.

4. 04

   Heat a non-stick ovenproof skillet over medium-high heat with a touch of neutral oil. Gently wipe excess marinade off the cod. Sear the fish skin-side down for 3 minutes until crispy. Carefully flip the cod and transfer the skillet to an oven preheated to 200°C (390°F) for 5-6 minutes until the fish flakes easily.

5. 05

   While the fish is roasting, sear the halved baby bok choy cut-side down in a separate hot pan with the toasted sesame oil until beautifully charred and tender-crisp, about 2 minutes.

6. 06

   To plate, ladle the warm ginger-shiitake dashi into the bottom of two shallow wide bowls. Arrange the charred baby bok choy in the center, and gently rest the miso-glazed black cod on top. Garnish with scallion curls, microgreens, and a subtle drizzle of the reserved glaze.