Miso-Marinated Cod with Papaya Purée
Black cod marinated for 24 hours in miso, served over a vibrant, strained papaya and ginger emulsion.
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Ingredients
- 4 6-ounce portions Black cod fillets (Sablefish)
- 0.5 cup Shiro miso (White miso paste)
- 0.25 cup Mirin
- 0.25 cup Sake
- 3 tablespoons Granulated sugar
- 1 large Ripe papaya, peeled and seeded
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Rice wine vinegar
- 2 tablespoons Unsalted cold butter, cubed
- 1 pinch Micro-cilantro for garnish(optional)
Instructions
- 1
In a small saucepan, bring the sake and mirin to a boil for 30 seconds to evaporate the alcohol, then whisk in the miso and sugar over low heat until smooth; let the marinade cool completely.
- 2
Pat the cod fillets dry and coat them thoroughly with the miso marinade in a non-reactive dish, then cover and refrigerate for exactly 24 hours.
- 3
For the purée, blend the papaya, ginger, and rice wine vinegar in a high-speed blender until completely liquefied and silky.
- 4
Pass the papaya mixture through a chinois or fine-mesh sieve into a small saucepan, then gently heat and whisk in the cold butter cubes one by one to create a stable emulsion.
- 5
Preheat your oven to 400°F (200°C) and wipe excess marinade off the fish, leaving only a thin coating to prevent burning.
- 6
Sear the cod in a hot, oven-safe non-stick pan with a touch of oil for 2 minutes until caramelized, then flip and transfer to the oven for 5-7 minutes until the fish flakes easily.
- 7
Pool the warm papaya emulsion in the center of a shallow bowl, place the cod fillet directly on top, and garnish with micro-cilantro.
- 8
Ensure the fish has a deep mahogany glaze from the miso sugars before serving immediately.
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