Yuzu-Miso Glazed Black Cod with Crispy Lotus Root

Instructions

1. 1

   In a mixing bowl, whisk together white miso paste, yuzu juice, mirin, sake, sugar, and grated ginger to create the glaze. (5 minutes)

   ~5 min
2. 2

   Place the black cod fillets in a shallow dish and pour about half of the miso glaze over them. Gently coat the fish, cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. (30 minutes)

   ~30 min
3. 3

   While the fish is marinating, peel the lotus root and slice it very thinly using a knife or mandoline. Rinse the slices under cold water and pat them thoroughly dry with paper towels. (10 minutes)

   ~10 min
4. 4

   Heat vegetable oil in a frying pan over medium-high heat. Carefully add the lotus root slices in a single layer (you may need to do this in batches) and fry until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. (10 minutes)

   ~10 min
5. 5

   Remove the black cod from the marinade, reserving the remaining glaze. Pan-sear the cod fillets in a lightly oiled frying pan over medium-high heat for about 3-4 minutes per side, until mostly cooked through. (8 minutes)

   ~8 min
6. 6

   Brush the reserved miso glaze generously over the cooked cod fillets. Continue cooking for another 1-2 minutes, or until the glaze is slightly caramelized and the fish is fully cooked and flaky. (2 minutes)

   ~2 min
7. 7

   Serve the glazed black cod over steamed rice, garnished with the crispy lotus root chips. (0 minutes)