Yuzu-Miso Glazed Black Cod...Yuzu-Miso Glazed Black Cod with Shiitake Dashi Emulsion

A refined Japanese-inspired masterpiece featuring buttery black cod glazed with citrusy yuzu-miso, balanced by a deep, umami-rich shiitake dashi emulsion and crispy lotus root.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring sake and mirin to a boil for 20 seconds to evaporate alcohol. Whisk in Saikyo miso until smooth. Allow to cool completely, then stir in 1 tbsp of yuzu juice.

2. 02

   Pat cod dry. Coat fillets thoroughly with the miso marinade and refrigerate in a sealed container for at least 12 hours to cure the flesh.

3. 03

   Prepare the dashi emulsion: Soak kombu and dried shiitake in 300ml water for 30 minutes. Bring to a bare simmer, remove kombu, then continue simmering until liquid reduces to 100ml. Strain and reserve liquid.

4. 04

   Heat 1 inch of oil in a small pan to 160°C. Fry lotus root slices until golden and crisp. Drain on paper towels and season lightly with sea salt.

5. 05

   Preheat oven to 200°C (400°F). Gently wipe excess marinade off the cod. Heat grapeseed oil in an oven-proof non-stick skillet over medium-high heat. Sear cod skin-side up for 2 minutes until caramelized.

6. 06

   Flip the fish and transfer the skillet to the oven. Roast for 8 minutes until the glaze is bubbling and the fish is just translucent in the center.

7. 07

   While fish rests, reheat the dashi reduction. Remove from heat and gradually whisk in cold butter cubes and the remaining yuzu juice to create a frothy, stable emulsion.

8. 08

   To plate, pour a pool of dashi emulsion into shallow heated bowls. Place the cod in the center, stack crispy lotus roots on top, and finish with micro-cilantro.