Recipe Tip: Miso-Marinated Black Cod with Tomato and Asparagus
Top Recipe by Takumi Murase. All ingredients and tips for getting it right. A recipe for Japan fans by Takumi Murase who works at "Megu" in Gstaad.
- 4fillets of black cod, 140 g each
- 150 mlsake
- 100 mlmirin (rice wine)
- 100 mlsoy sauce
- 200 gwhite miso
- 1slice of lemon
- 150 gwhite miso
- 100 mlmirin
- yuzu zest (or lemon zest)
- 250 gtomatoes
- ½onion, peeled
- 1 clove(s)garlic, peeled
- 75 mlrice vinegar
- 50 gsugar
- 1 tablespoonolive oil
- 4white asparagus spears
- 100 mlwater
- 80 gtempura flour
- 100 grice crackers, crushed into crumbs
Step 1Bring sake and mirin to a boil, simmer gently for about 30 minutes.
Step 2Add all the remaining ingredients, except the fish, mix, then leave to cool.
Step 3Marinade the fish in the liquid for 24 hours, then rinse under cold water and pat dry.
Step 4Bring mirin to a boil to let the alcohol evaporate.
Step 5Add the remaining ingredients and mix, set aside to cool down and infuse.
Step 6Cut the tomatoes into small cubes and finely chop the onion. Finely grate the garlic.
Step 7Heat olive oil in a saucepan and add tomatoes, onions and garlic.
Step 8Place a lid over the saucepan and steam for three minutes but do not allow to catch and burn.
Step 9Then deglaze with vinegar and add the sugar.
Step 10Reduce the chutney by half on a medium heat, stirring constantly until there is a thick chutney consistency.
Step 11Mix flour and water to a batter.
Step 12Peel the asparagus. Take the thicker end of the stem and bend, it will snap at the perfect point removing the woody end.
Step 13Dip in the batter, then coat the asparagus with the rice cracker crumbs. Deep fry the asparagus in oil until the coating is light golden.
Step 14Preheat the oven to 180°C. Place the marinated cod in a baking tray and cook in the oven for 12-14 minutes until cooked through.
Step 15Heat the miso sauce gently just before serving. Remove the fish and place on warm serving plates as required, pour the miso sauce over.
Step 16Then arrange the tomato chutney and the crispy asparagus next to it.