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Pan-Roasted Black Cod with...Pan-Roasted Black Cod with Yuzu-Dashi Brown Butter & Charred Maitake

Name: Pan-Roasted Black Cod with Yuzu-Dashi Brown Butter & Charred Maitake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Modern Asian
Ingredients: 4 skin-on black cod fillets (approx. 170g each), scaled and pin-boned; 3 tbsp shio koji (rice koji marinade); 200g maitake (hen-of-the-woods) mushrooms, separated into bite-sized clusters; 120ml high-quality concentrated ichiban dashi (kombu & bonito); 1 tbsp shiro shoyu (Japanese white soy sauce); 1.5 tbsp hon-mirin; 2 tbsp fresh yuzu juice (or equal parts Meyer lemon and mandarin); 100g cold cultured unsalted butter, cubed; 4 scallions, greens roughly chopped for oil, whites finely julienned for garnish; 60ml neutral grapeseed oil; 1 finger lime, pearls extracted for garnish; A small handful of micro red shiso leaves

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Cuisine

Modern Asian

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Servings

⏱

Prep Time

35 mins

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Cook Time

25 mins

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Difficulty

Hard

Succulent Shio Koji-marinated black cod pan-roasted to silky perfection, paired with deeply caramelized maitake mushrooms and bathed in a transcendent yuzu-infused dashi beurre noisette.

Modern AsianHard

Ingredients

•4 skin-on black cod fillets (approx. 170g each), scaled and pin-boned

•3 tbsp shio koji (rice koji marinade)

•200g maitake (hen-of-the-woods) mushrooms, separated into bite-sized clusters

•120ml high-quality concentrated ichiban dashi (kombu & bonito)

•1 tbsp shiro shoyu (Japanese white soy sauce)

•1.5 tbsp hon-mirin

•2 tbsp fresh yuzu juice (or equal parts Meyer lemon and mandarin)

•100g cold cultured unsalted butter, cubed

•4 scallions, greens roughly chopped for oil, whites finely julienned for garnish

•60ml neutral grapeseed oil

•1 finger lime, pearls extracted for garnish

•A small handful of micro red shiso leaves

Cooking Instructions

01
Gently coat the black cod fillets with shio koji and let cure in the refrigerator for 30 minutes. Wipe off excess koji thoroughly with a paper towel prior to cooking.
02
Blend the green scallion tops with 45ml of warm grapeseed oil at high speed for 2 minutes. Strain through a coffee filter or fine chinois to yield a vibrant green scallion oil.
03
In a small saucepan, combine ichiban dashi, shiro shoyu, and mirin. Reduce by half over medium heat. Lower heat to minimum and vigorously whisk in the cold cultured butter, one cube at a time, until an emulsion forms. Remove from heat, whisk in fresh yuzu juice, and season lightly to taste.
04
Heat a cast-iron skillet over high heat with 15ml grapeseed oil. Sear the maitake mushrooms until deeply charred and crisp at the edges (approx. 3-4 minutes). Season with flaked sea salt and set aside warm.
05
In an oven-safe stainless steel or non-stick pan over medium heat, sear the black cod skin-side down for 4 minutes until crisp and golden. Flip gently, transfer to an oven preheated to 190°C (375°F), and roast for 4–5 minutes until the flesh turns pearlescent and flakes gently.
06
To plate: Spoon the velvety yuzu-dashi butter into the center of heated shallow bowls. Place a roasted black cod fillet over the sauce. Arrange charred maitake alongside. Dot the perimeter with scallion oil, and crown the cod with finger lime pearls, julienned scallion whites, and micro red shiso.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023