Steamed Wild Black Cod...Steamed Wild Black Cod in Shiso-Yuzu Dashi with Charred Maitake and Sea Succulents

An ethereal, nutrient-dense composition of pristine sablefish gently steamed over kombu, bathed in a mineral-rich clarified green tea and yuzu dashi, finished with smoky charred maitake and crisp sea succulents.

Ingredients

Cooking Instructions

1. 01

   Submerge the kombu in 500ml filtered water in a non-reactive saucepan and heat slowly to 60°C (140°F). Hold at this temperature for 30 minutes to extract umami without bitterness, then discard the kombu.

2. 02

   Take the dashi off the heat, add the Gyokuro tea leaves, and steep for precisely 90 seconds. Strain immediately through a fine-mesh chinois lined with double muslin cloth. Season the clarified broth with white soy sauce and fresh yuzu juice, keeping warm at 65°C.

3. 03

   Season the black cod lightly with fine sea salt. Prepare a bamboo steamer lined with parchment paper perforated with pinholes. Place the cod skin-side up and steam gently over lightly simmering water for 7 to 8 minutes, until the core reaches 48°C (118°F) and the flakes separate silkily under gentle pressure.

4. 04

   While the fish steams, sear the maitake clusters in a smoking-hot dry cast-iron skillet for 90 seconds until charred at the edges yet tender. Brush with drops of cold-pressed sesame oil.

5. 05

   Flash-blanch the samphire in boiling water for 15 seconds, then shock immediately in ice water to lock in vibrant green chlorophyl and maritime crunch. Drain thoroughly.

6. 06

   To assemble, place a steamed cod fillet centrally in shallow heated earthenware bowls. Arrange the charred maitake and crisp samphire harmoniously alongside.

7. 07

   Garnish the top of the fish with finger lime pearls and shiso chiffonade. Tableside, pour the steaming-hot yuzu-shiso tea broth gently around the base of the fish, allowing the aromatic citrus vapor to envelop the diner.