Miso Black Cod

SAVORY

Jun 25

Citrus Miso, Crispy Leeks, Lemon, Togarashi, Sasa Leaf

Chef Rodrigo Ochoa of Janken | Portland, OR

INGREDIENTS

Miso Marinade:
120 grams demerara sugar
40 grams ginger pickling liquid
1 kilogram Ozeki sake
1 kilogram Takara mirin
1 kilogram shiro miso

Marinated Cod:
8 ounces black cod

Citrus Miso:
120 grams orange juice
125 grams grated wasabi
100 grams lemon juice
40 grams lime juice

Crispy Leeks:
½ leek, white parts only, julienned and soaked overnight

To Assemble and Serve:
Yield: 1 serving
1 ounce grapeseed oil
1 ounce kosher salt
1 sasa leaf
Maldon salt
1 lemon wedge
Togarashi

METHOD

For the Miso Marinade:
In a saucepan over medium heat, whisk sugar until it begins to caramelize. Deglaze pan with pickling liquid, then stir in sake and mirin. Bring mixture to a boil and flambé until all alcohol has burnt off. Stir in miso, reduce heat to low, and let simmer 6 hours. Transfer to an airtight container and reserve.

For the Marinated Cod:
On a work surface, brush cod with 3 ounces Miso Marinade. Transfer to a resealable plastic bag and refrigerate 72 hours.

For the Citrus Miso:
In a mixing bowl, combine wasabi, citrus juices, and 1 kilogram Miso Marinade. Transfer to an airtight container and refrigerate.

For the Crispy Leeks:
In a sautépan, heat oil to 300°F. Add leeks and fry until golden brown. Transfer to a paper towel-lined plate and let cool.

To Assemble and Serve:
Heat oven to 425°F. On a work surface, season Marinated Cod generously with salt. In an oven-safe sauté pan over medium-high flame, heat oil. Sear cod face up. Flip fish over and transfer to oven. Cook 6 minutes. Remove pin bones from fish and set aside. On a serving plate, place sasa leaf. Top with cod followed by 2 ounces Crispy Leeks and finishing salt. Dip 1 side of the lime wedge in togarashi and transfer to the plate. Fill a ramekin with 2 ounces Citrus Miso and serve alongside the dish.

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