Miso-Yuzu Glazed Black Cod...Miso-Yuzu Glazed Black Cod with Edamame Silk and Pickled Shimeji

A refined Japanese-inspired dish featuring buttery black cod caramelized with a bright yuzu-miso glaze, served atop a velvet-smooth edamame emulsion with tart pickled mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, whisk miso, mirin, sake, and 30g of sugar over low heat until dissolved. Let cool completely and stir in yuzu juice and yuzu kosho. Coat the cod fillets in this marinade for at least 30 minutes in the refrigerator.

2. 02

   For the pickled mushrooms: Bring rice vinegar, 50ml water, and the remaining 20g sugar to a boil. Pour the hot liquid over the shimeji mushrooms in a glass jar and let sit until cooled to room temperature.

3. 03

   For the edamame silk: Blanch edamame in salted boiling water for 3 minutes. Drain and blend immediately with heavy cream and a pinch of salt until perfectly smooth. Pass the mixture through a fine-mesh chinois for a professional, silky texture.

4. 04

   Preheat your oven to 200°C (400°F). Gently wipe excess marinade off the cod. Heat a non-stick oven-proof skillet with a touch of neutral oil over medium-high heat. Sear the cod skin-side up for 2 minutes until deeply caramelized.

5. 05

   Flip the cod carefully and transfer the skillet to the oven. Roast for 6-8 minutes until the fish is opaque and the glaze is bubbling and golden.

6. 06

   To plate: Place a generous swoop of warm edamame silk on each plate. Position the cod fillet in the center and garnish with a cluster of drained pickled shimeji and fresh micro-herbs.