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Miso-Glazed Black Cod

Miso Cod Re Asian_revSERVES 4

1 cup Miso Marinade (recipe follows)
½ cup Sesame-Miso Vinaigrette (recipe follows)
2 ounces Asian Vinaigrette (recipe follows)
2 scallions, cut into fine julienne
¼ cup carrot, cut into fine julienne
3 ounces micro pea shoots
8 pieces black cod, about 2 ounces each

Miso Marinade
1/2 cup soy sauce
1 cup red miso paste
1 cup alcohol free mirin
3/4 cup sugar
10 cloves garlic, smashed
12 ginger rings (quarter inch), smashed
½ bunch green onions, smashed

Sesame-Miso Vinaigrette
2 egg yolks
2 tablespoons Dijon mustard
2 garlic cloves
¼ cup pickled ginger
¼ cup red miso paste
¼ cup white sesame seeds, toasted
2 tablespoons ginger vinegar
½cup rice vinegar
2 cups peanut oil
2 tablespoons sesame oil
1 teaspoon togarashi spice

Asian Vinaigrette
1 cup ginger vinegar
1 tablespoon chilli oil
2 tablespoons sesame oil
1 cup peanut oil
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 tablespoons black and white sesame seeds, toasted

Make the Miso Marinade, Sesame-Miso Vinaigrette and Asian Vinaigrette as directed. Mix together scallions, carrot, pea shoots and Asian Vinaigrette in a bowl and keep refrigerated until ready to use. Mix black cod with Miso Marinade and allow fish to marinate for 12 hours.

Preheat oven to 400 degrees F. Cover a baking pan with aluminium foil and butter or lightly spray with non-stick cooking spray. Place marinated black cod in pan and place in oven. Cook for 10 minutes or until medium, basting a couple of times with excess marinade.

To serve, place 1 ounce of Sesame-Miso Vinaigrette in the centre of each plate. Place 2 pieces of cooked black cod in the centre of the vinaigrette and top with refrigerated mix of scallions, carrot, pea shoots and Asian Vinaigrette.

To make the Sesame-Miso Vinaigrette place egg yolks, mustard, garlic, ginger, miso paste, sesame seeds and vinegars in blender and blend until smooth. Slowly add oils and togarashi spice until fully emulsified. Mix together in bowl and store in refrigerator. Shake well before using.

Recipe from Chef Wolfgang Puck – Re Asian, Four Seasons Bahrain Bay   www.wolfgangpuck.com

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