A refined Asian fusion dish featuring buttery miso-marinated black cod, bright yuzu foam, compressed pickled daikon, and crispy sushi rice.
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 Need it? Click here to start cooking
- Sous Vide Immersion Circulator Need it? Click here to start cooking
- Vacuum Sealer Need it? Click here to start cooking
- Whipping Siphon Need it? Click here to start cooking
- Blowtorch Need it? Click here to start cooking
- Black Sesame Seeds Need it? Click here to start cooking
- Whisk Need it? Click here to start cooking
- Fine Chinois Need it? Click here to start cooking
- Basting Brush Need it? Click here to start cooking
- Ring Mold Need it? Click here to start cooking
Yes Chef! may earn a commission from qualifying purchases made through links on this page.
🍷Sommelier's Recommendation
Elegant and aromatic, enhances umami and delicate fish texture.
Mineral-driven acidity balances the richness of the cod.
Steps:
- Prepare the miso marinade by whisking miso, mirin, sake, and sugar until smooth.
- Coat the black cod and refrigerate for 12–24 hours.
- Prepare Pickled Daikon using the sub-recipe.
- Prepare Yuzu Foam using the sub-recipe.
- Rinse excess marinade from cod, vacuum seal, and cook sous vide at 122°F (50°C) for 25 minutes.
- Press sushi rice into a flat sheet, cut into shapes, and fry at 375°F until golden and crispy.
- Remove cod from bag, pat dry, and brush lightly with miso glaze.
- Use a blowtorch to caramelize the surface until glossy.
- Plating Layer 1: Place crispy rice as the base.
- Plating Layer 2: Place cod on top and add pickled daikon curls.
- Plating Layer 3: Dispense yuzu foam beside the fish and garnish with microgreens and sesame seeds.
Pickled Daikon
Ingredients:
- 1 – Daikon radish (thinly sliced)
- 1/2 cup – Rice vinegar
- 2 tbsp – Sugar
- 1 tsp – Salt
Steps:
- Mix vinegar, sugar, and salt until dissolved.
- Combine with daikon and vacuum seal for instant compression.
Yuzu Foam
Ingredients:
- 1/2 cup – Yuzu juice
- 1/2 cup – Dashi
- 1 tsp – Soy lecithin
- to taste – Salt
Steps:
- Heat yuzu juice and dashi gently.
- Add lecithin and blend until foamy.
- Strain and charge in a siphon.
More Info
Disclaimer: The information and recipes provided within this application are intended for general informational and personal use only. Yes Chef makes no guarantees regarding accuracy, ingredient safety, or cooking outcomes. Users are responsible for checking allergen information, food safety temperatures, and proper handling of all ingredients. By using this app, you acknowledge that Yes Chef and its contributors are not liable for any adverse reactions, injuries, or results that may occur.