Saikyo Miso-Glazed Black Cod...Saikyo Miso-Glazed Black Cod with Shiso Oil and Ginger-Dashi Nectar

Silky, caramelized Kyoto-style black cod nestled in a clarified ginger-dashi infusion, accented with vibrant cold-pressed shiso oil, charred baby bok choy, and crispy maitake clusters.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sake and mirin to a rolling boil for 90 seconds to cook off the alcohol. Lower heat, whisk in the Saikyo miso and caster sugar until completely dissolved, and allow the marinade to cool completely.

2. 02

   Pat the black cod fillets completely dry with paper towels. Coat each fillet evenly with the miso marinade, transfer to a sealed container, and marinate in the refrigerator for 24 to 48 hours.

3. 03

   To make the shiso oil: Blanch shiso leaves in salted boiling water for 5 seconds, immediately shock in an ice bath, then squeeze thoroughly dry. Blend on high speed with 100ml grapeseed oil at 60°C for 3 minutes. Strain through a fine coffee filter without pressing to achieve a crystal-clear emerald oil.

4. 04

   To prepare the ginger-dashi: Steep kombu in 500ml filtered water at 65°C for 45 minutes. Bring to 85°C, discard kombu, add katsuobushi, remove from heat, and let settle for 5 minutes. Strain gently through cheesecloth. Season the broth with usukuchi soy sauce and ginger juice; keep warm at 70°C.

5. 05

   Preheat an oven to 200°C (395°F) on broil/convection mode. Gently wipe the excess miso marinade off the black cod fillets with a damp paper towel to prevent scorching.

6. 06

   Sear the cod skin-side down in an oven-safe cast-iron pan over medium-high heat with a whisper of oil for 2 minutes until crisped. Transfer to the oven under the broiler for 6–8 minutes until deeply caramelized and flaky at the core (internal temp 52°C/125°F).

7. 07

   In a searing-hot carbon steel skillet, char the cut side of the baby bok choy and roast the maitake mushrooms with a drop of grapeseed oil and a pinch of fine salt until tender and crisp-edged.

8. 08

   To plate: Pour 60ml of warm ginger-dashi broth into the base of four shallow artisanal ceramic bowls. Place a charred bok choy half and roasted maitake mushrooms off-center. Rest the caramelized black cod over the greens. Split the dashi with droplets of emerald shiso oil and finish with a dusting of toasted sesame seeds.