Miso-Yuzu Glazed Black Cod...Miso-Yuzu Glazed Black Cod with Smoked Shiitake Dashi

A masterclass in balance: buttery black cod caramelized with a bright yuzu-miso glaze, resting in a pool of deeply umami smoked shiitake dashi, finished with vibrant scallion oil.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   Pat the cod fillets dry with paper towels. Coat the fish thoroughly in the miso-yuzu glaze. Place in a shallow dish, cover, and marinate in the refrigerator for at least 2 hours (ideally up to 24 hours).

3. 03

   Make the Scallion Oil: Blanch the chopped scallion greens and ginger in boiling water for 10 seconds, then shock in ice water. Drain and squeeze out all excess moisture. Blend the greens with the grapeseed oil on high speed until completely smooth. Strain through a coffee filter or fine cheesecloth to yield a vibrant green oil; set aside.

4. 04

   Make the Smoked Shiitake Dashi: In a saucepan, combine the water, kombu, and dried shiitake. Bring to a bare simmer over medium-low heat. Just before it boils, remove the kombu. Add the katsuobushi, simmer gently for 2 minutes, then remove from heat. Let steep for 10 minutes. Strain through a fine-mesh sieve, discarding solids, and season with the smoked sea salt.

5. 05

   Preheat your oven's broiler (grill) to high. Gently wipe off excess glaze from the cod fillets. Place the fish skin-side down on a foil-lined baking sheet. Broil 6 inches from the heat source for 6 to 8 minutes, until the glaze is beautifully caramelized and charred in spots, and the fish flakes easily.

6. 06

   While the cod cooks, steam or blanch the halved baby bok choy until tender-crisp (about 2 minutes). Season lightly.

7. 07

   To assemble, ladle 4-5 tablespoons of hot Smoked Shiitake Dashi into the bottom of four shallow bowls. Place two halves of baby bok choy in each bowl, and gently rest a cod fillet on top. Drizzle the vibrant green scallion oil around the dashi pool, and garnish the cod with micro shiso leaves. Serve immediately.