CHEF’S NAME
Black Cod with Pickled Daikon & Yuzu Kosho
Buttery black cod meets its perfect match in a savoury-sweet miso glaze, caramelised to a delicate finish. Bright pickled daikon adds a crisp, vinegared bite that cuts through the richness, while a touch of yuzu kosho—citrusy, spicy, and deeply aromatic—lends complexity and lift. A beautifully balanced dish where umami depth meets bright acidity and gentle heat, creating a truly elegant interplay of flavours and textures.
INGREDIENTS
Miso-glazed Black Cod
- 2 pieces black cod
- 1 tbsp white miso paste
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp grated fresh ginger
- 1 garlic clove, grated
- 1 tbsp chopped chives (optional for garnish or serving)
MISO-GLAZED BLACK COD
- 2 BLACK COD FILLETS (ABOUT 6 OZ EACH)
- 3 TBSP WHITE MISO PASTE
- 1 TBSP SAKE
- 1 TBSP MIRIN
- 1 TSP RICE VINEGAR
- 1 TSP SOY SAUCE
- 1 TBSP HONEY
- 1/2 TSP GRATED FRESH GINGER
- 1/2 TSP SESAME OIL (OPTIONAL, FOR DEPTH OF FLAVOR)
PICKLED DAIKON
- 1/2 MEDIUM DAIKON RADISH, THINLY SLICED INTO ROUNDS
- 1/4 CUP RICE VINEGAR
- 1 TBSP SUGAR
- 1/4 TSP SALT
- 1/4 TSP MUSTARD SEEDS (OPTIONAL, FOR EXTRA POP)
YUZU KOSHO
- 1 TBSP YUZU KOSHO (A JAPANESE CONDIMENT MADE WITH YUZU ZEST, CHILI PEPPER, AND SALT)
- 1/2 TSP SESAME OIL
- 1/2 TSP RICE VINEGAR
- 1 TSP HONEY (TO BALANCE THE HEAT)
INSTRUCTIONS
PREPARE THE MISO GLAZE
In a small bowl, whisk together the white miso paste, sake, mirin, rice vinegar, soy sauce, honey, and grated ginger until smooth and glossy.
Coat the black cod fillets with the miso glaze. For best results, marinate the fish in the refrigerator for 30 minutes (or up to 2 hours) before cooking to allow the flavors to penetrate the flesh.
PICKLE THE DAIKON
While the fish is marinating, prepare the pickled daikon. In a small saucepan, combine rice vinegar, sugar, salt, and mustard seeds (if using). Heat gently until the sugar dissolves.
Pour the mixture over the thinly sliced daikon in a bowl. Let it sit for at least 10-15 minutes to pickle and soften. For an extra touch, you can cover and refrigerate it for a couple of hours for deeper flavor.
PREPARE THE YUZU KOSHO SAUCE
In a small bowl, mix together the yuzu kosho, sesame oil, rice vinegar, and honey. Stir until smooth and adjust the heat level with more yuzu kosho if desired.
COOK THE BLACK COD
Heat a non-stick skillet over medium-high heat. Add a light drizzle of oil, and once the pan is hot, sear the black cod fillets skin-side down for 3-4 minutes until the skin is crispy.
Flip the fillets and reduce the heat to medium. Continue cooking for another 2-3 minutes, then brush the fish with additional miso glaze during the last minute of cooking to caramelize the top. Be careful not to overcook, as black cod is delicate.
PLATE THE DISH
Serve the miso-glazed black cod fillets atop a small mound of steamed rice (optional, for a more luxurious dish) or alongside the pickled daikon. Drizzle a little yuzu kosho sauce on the plate and garnish with fresh herbs, such as shiso or microgreens, for a pop of color and freshness. Serve the pickled daikon as a side or atop the fish for a crunchy, tangy contrast.
TIPS
Black Cod Substitution: If you can't find black cod, you can substitute with a similar oily fish like sablefish or even Chilean sea bass. For a Gourmet Touch: Lightly torch the top of the cod with a kitchen blowtorch for extra depth and a smoky flavor. Serving Suggestion: Pair this dish with a light, aromatic sake or a crisp, citrusy white wine to complement the miso and yuzu kosho
