Caramelized Miso Black Cod with Yuzu-Ponzu Glaze & Wasabi Mashed Potatoes

Ingredients

For the Miso Black Cod Marinade:

• 4 black cod fillets (6 oz each), skin on

• 3 tbsp white miso paste

• 2 tbsp mirin

• 2 tbsp sake

• 1 tbsp sugar

• 1 tsp toasted sesame oil

For the Yuzu-Ponzu Glaze:

• 2 tbsp yuzu juice

• 1 tbsp ponzu sauce

• 1 tbsp honey

• 1 tsp grated ginger

• 1 tsp soy sauce

• 1/2 tsp cornstarch dissolved in 1 tbsp water

For the Wasabi Mashed Potatoes:

• 1.5 lbs Yukon gold potatoes, peeled and cubed

• 4 tbsp unsalted butter

• 1/4 cup heavy cream

• 1 tsp wasabi paste (adjust to taste)

• Salt to taste

Garnish:

• Microgreens

• Pickled daikon or radish

• Black sesame seeds

• Edible flowers (optional)

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Instructions

Step 1: Marinate the Black Cod

1. In a bowl, whisk together white miso, mirin, sake, sugar, and sesame oil until smooth.

2. Place black cod fillets in a glass or ceramic dish and cover with marinade. Ensure each piece is fully coated.

3. Cover and refrigerate for at least 24 hours, ideally 48 hours.

Step 2: Prepare Wasabi Mashed Potatoes

1. Bring a large pot of salted water to a boil. Add cubed Yukon gold potatoes and cook until fork-tender (about 15 minutes).

2. Drain and return potatoes to the pot. Add butter and mash until smooth.

3. Stir in heavy cream and wasabi paste. Season with salt. Keep warm.

Step 3: Make the Yuzu-Ponzu Glaze

1. In a small saucepan, combine yuzu juice, ponzu, honey, ginger, and soy sauce. Bring to a gentle simmer.

2. Stir in cornstarch slurry. Continue to cook until glaze thickens slightly (about 2–3 minutes). Remove from heat.

Step 4: Cook the Black Cod

1. Preheat oven to 400°F (200°C).

2. Remove cod from marinade, scraping off excess. Pat gently dry.

3. Heat an oven-safe nonstick skillet over medium-high heat. Sear cod skin-side down for 2–3 minutes until golden. Flip and sear other side.

4. Transfer skillet to oven and bake for 7–9 minutes until fish is just cooked through and flakes easily.

Step 5: Plate the Dish

1. Spoon a bed of wasabi mashed potatoes onto a plate.

2. Place the miso black cod fillet on top.

3. Drizzle with yuzu-ponzu glaze.

4. Garnish with microgreens, black sesame, thinly sliced pickled radish, and edible flowers.

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Pro Tips for Michelin-Level Execution

• Use sashimi-grade black cod and marinate no longer than 48 hours to avoid over-curing.

• Don’t let the glaze boil aggressively—keep it glossy and smooth.

• Use a ring mold for mashed potatoes if you want symmetrical plating.

• Torch the skin after oven baking for extra crispness and depth.

• Taste as you go. Balance sweet, sour, and salty.

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Wine Pairing
A crisp white Burgundy (like a Puligny-Montrachet) or a dry Riesling enhances the yuzu and miso notes. For non-alcoholic pairings, try a cold brewed genmaicha or sparkling yuzu water.

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Nutritional Breakdown (per serving)

• Calories: ~450

• Protein: 30g

• Fat: 20g

• Carbs: 28g

• Sodium: ~900mg

• Fiber: 3g

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Chef’s Notes
This dish brings a Michelin-quality flavor profile into the home kitchen using precision, balance, and mindful technique. The richness of the cod plays against the bright acidity of the glaze and the earthy punch of wasabi potatoes, forming a sensory experience with every bite.