It’s time to upgrade your kitchen to restaurant-worthy cuisine. Because believe it or not you don’t need to be a head chef to serve up a delicious, fresh feast!
Get cooking with the fresh Miso Cod recipe using Yuzu (Japanese citrus) from Sydney’s hottest new destination Geisha Haus.
Miso Cod, with Yuzu Seafood Oil
A classic dish from Japan, combining sweet, sharp and umami flavours.
Equipment
Knife and chopping board
Measuring cup
Saucepan
Heat diffuser mat
Flat saucepan
Stirring spoon
Ingredients
Seafood oil
Yuzu Seafood oil
Grapeseed oil 25ml
Yuzu juice 3.5ml
Sesame oil 1ml
Grated ginger 2g
Grated garlic 2g
Miso Cod
Japanese Black Cod 100g (readily available from fish markets).
White Miso paste 45g (available from Asian grocers).
Cooking Sake 12.5ml
Mirin 20ml
Plain White Sugar 15g
Sesame seeds 2 pinches
Method
Sauce
- Place sake in a medium saucepan and bring to boil to reduce alcohol content.
- Once boiling add the mirin, sugar and miso paste and stir. Place on a heat diffusing matt and reduce temperature to a low heat.
- Simmer without producing any bubbles for three hours, stirring intermittently and check for any signs of burning. Place aside to cool.
Marinating the Cod
- Take the cod and cut into bite sized pieces around 20g. When the caramelized miso sauce is cold dress the cod in ample sauce to the pieces.
- Mix well and leave in the fridge for as long as possible up to 24 hours.
Cooking
- Place in a flat pan 10ml seafood oil, and add the miso pieces with sauce.
- Place the pan in the oven at 180 degrees Celsius for 10 minutes.
- Dress with two pinches of sesame seeds and serve.
Nippon Social
Ingredients
50mls Premium quality Larios dry gin
20mls southern sunrise T2 tea
15ml yuzu juice
10ml lemon juice
15g sugar syrup
2 oranges freshly squeezed
1 lime wedge
Method
- Juice the two oranges and retain the juice.
- Pour the gin, tea, yuzu juice, lemon syrup and sugar syrup into a cocktail shaker. Fill shaker with ice cubes, attach the lid and shake for 10s.
- Remove the lid and place a hawthorn strainer on-top the shaker and pour through a mesh strainer into a tall highball glass filled with ice. Top up with fresh orange juice and serve with a lime wedge.
Recipes via Sydney’s Geisha Haus.
