Pan-Roasted Black Cod in...Pan-Roasted Black Cod in Lemongrass-Kombu Dashi

An elegant, Michelin-star quality dish featuring pan-roasted black cod nestled in a clean, mineral-rich lemongrass-infused dashi broth, accented with crisp baby bok choy and a peppery radish salad.

Ingredients

Cooking Instructions

1. 01

   To make the dashi broth: Combine 500ml of cold filtered water, the kombu sheet, bruised lemongrass, and sliced ginger in a small saucepan. Bring to a gentle simmer over medium-low heat. Do not boil. Simmer for 15 minutes, then strain through a fine-mesh sieve. Stir in the tamari and mirin, and keep warm.

2. 02

   Pat the black cod fillets thoroughly dry with paper towels to ensure a crispy skin. Lightly season the skin side with a pinch of fleur de sel.

3. 03

   Heat a premium non-stick skillet over medium-high heat and lightly brush with half of the toasted sesame oil. Place the cod fillets skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Sear for 4-5 minutes until the skin is beautifully golden and crisp.

4. 04

   Carefully flip the fish and cook the flesh side for 1 to 2 minutes, just until the fish is cooked through and begins to flake gently. Remove from heat.

5. 05

   While the fish rests, steam the halved baby bok choy for 2 minutes until vibrant green yet still yielding a tender crunch.

6. 06

   To assemble, place two halves of steamed baby bok choy in the center of two wide, shallow bowls. Ladle the warm lemongrass dashi broth around the greens. Carefully place a cod fillet, skin-side up, resting on top of the bok choy. Garnish with shaved radishes and microgreens, and finish with a few droplets of the remaining sesame oil.