Steamed Wild Cod in...Steamed Wild Cod in Ginger-Shiitake Dashi

A pristine fillet of wild cod gently steamed and served over an umami-rich shiitake dashi broth, finished with vibrant baby bok choy, shaved radishes, and a fragrant ginger-scallion emulsion.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the water, kombu, dried shiitakes, and sliced ginger. Bring to a gentle simmer over medium heat (do not boil to avoid bitterness). Simmer gently for 10 minutes, then discard the kombu.

2. 02

   Stir the tamari and mirin into the broth. Continue to simmer for an additional 5 minutes to extract the deep umami flavor from the mushrooms. Strain the broth, reserving the mushrooms. Thinly slice the mushrooms and set aside, keeping the broth warm over low heat.

3. 03

   Create the ginger-scallion emulsion: Place the chopped scallions, grated ginger, and a pinch of salt in a heatproof bowl. In a small pan, heat the grapeseed oil until it just begins to smoke, then carefully pour it over the scallion-ginger mixture to sizzle and release the aromatics. Blend until smooth and vibrant green.

4. 04

   Season the cod fillets lightly with sea salt. Set up a steamer basket over simmering water. Place the cod and halved baby bok choy into the steamer. Cover and steam for 6 to 8 minutes, until the cod is translucent and flakes easily, and the bok choy is tender-crisp.

5. 05

   To assemble, ladle a generous pool of the warm shiitake dashi broth into two shallow heated bowls. Arrange the steamed baby bok choy and sliced shiitakes elegantly in the center of each bowl.

6. 06

   Gently nestle a steamed cod fillet atop the greens. Drizzle the vibrant green ginger-scallion emulsion over the fish. Garnish with the shaved watermelon radish and microgreens, and serve immediately.