Yuzu and Miso Glazed Black Cod with Crispy Lotus Root
Tender black cod fillets are marinated and glazed with a vibrant yuzu and white miso mixture, creating a beautiful sweet and savory crust. Served atop a bed of fluffy sushi rice and garnished with delicate, oven-baked crispy lotus root chips, this dish offers a delightful balance of textures and bright citrusy umami flavors.
Prep Time
60 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
In a mixing bowl, whisk together white miso paste, yuzu juice, mirin, sake, honey, grated ginger, and minced garlic to create the glaze. Set aside.
~5 min - 2
Peel and thinly slice the lotus root. Toss the slices with sesame oil and soy sauce. Spread them in a single layer on a baking tray lined with parchment paper.
~10 min - 3
Preheat oven to 350°F (175°C). Bake the lotus root slices for 15-20 minutes, or until golden brown and crispy, flipping halfway through. Remove from oven and let cool.
~20 min - 4
While lotus root bakes, cook the sushi rice according to package directions. Keep warm.
~15 min - 5
Pat the black cod fillets dry with paper towels. Place them on a separate baking tray lined with parchment paper.
~2 min - 6
Generously brush the tops and sides of the black cod fillets with the yuzu-miso glaze. Reserve some glaze for later.
~3 min - 7
Broil the black cod on high for 5-7 minutes, or until the glaze is caramelized and the fish is cooked through and flakes easily with a fork. Watch closely to prevent burning.
~7 min - 8
Brush with any remaining glaze and briefly broil for another 1-2 minutes.
~2 min - 9
To serve, place a portion of sushi rice in each serving bowl. Top with a glazed black cod fillet and arrange crispy lotus root chips around the fish. Garnish with thinly sliced scallions.
~5 min
Tips
- For even crispier lotus root, you can air fry them at 375°F (190°C) for 8-10 minutes, shaking the basket halfway through.
- Leftover glaze can be gently heated and used as a dipping sauce or drizzled over the finished dish.
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