A refined Asian fusion dish featuring buttery miso-marinated black cod, bright yuzu foam, compressed pickled daikon, and crispy sushi rice.

The 12-24 hour marinade is doing more than seasoning the fish — the sugar in the mirin and miso is what caramelizes into that signature dark lacquer once the cod hits high heat, a reaction that a quick glaze can't replicate. Crisping a block of sushi rice alongside gives the dish a starchy, crunchy counterpoint that plain rice never would.

2 plates

Ingredients:

• 2 – Black cod fillets
• 1/2 cup – White miso
• 1/4 cup – Mirin
• 3 tbsp – Sake
• 2 tbsp – Sugar
• 1 cup (cooked and chilled) – Sushi rice
• for frying – Neutral oil
• Pickled Daikon (see sub-recipe)
• Yuzu Foam (see sub-recipe)
• small handful – Microgreens
• pinch – Black sesame seeds
• optional – Shiso leaves

Speciality Items:

• Rice Cooker
• Sous Vide Immersion Circulator
• Vacuum Sealer
• Whipping Siphon
• Blowtorch
• Black Sesame Seeds
• Whisk
• Fine Chinois
• Basting Brush
• Ring Mold

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Steps:

1. Prepare the miso marinade by whisking miso, mirin, sake, and sugar until smooth.
2. Coat the black cod and refrigerate for 12–24 hours.
3. Prepare Pickled Daikon using the sub-recipe.
4. Prepare Yuzu Foam using the sub-recipe.
5. Rinse excess marinade from cod, vacuum seal, and cook sous vide at 122°F (50°C) for 25 minutes.
6. Press sushi rice into a flat sheet, cut into shapes, and fry at 375°F until golden and crispy.
7. Remove cod from bag, pat dry, and brush lightly with miso glaze.
8. Use a blowtorch to caramelize the surface until glossy.
9. Plating Layer 1: Place crispy rice as the base.
10. Plating Layer 2: Place cod on top and add pickled daikon curls.
11. Plating Layer 3: Dispense yuzu foam beside the fish and garnish with microgreens and sesame seeds.

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