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.

Ingredients

• 4 fillets of black cod, 140 g each
• 150 ml sake
• 100 ml mirin (rice wine)
• 100 ml soy sauce
• 200 g white miso
• 1 slice of lemon
• 150 g white miso
• 100 ml mirin
• yuzu zest (or lemon zest)
• 250 g tomatoes
• 0.5 onion, peeled
• 1 clove(s) garlic, peeled
• 75 ml rice vinegar
• 50 g sugar
• 1 tablespoon olive oil
• 4 white asparagus spears
• 100 ml water
• 80 g tempura flour
• 100 g rice crackers, crushed into crumbs

Steps

1. Bring sake and mirin to a boil, simmer gently for about 30 minutes.
2. Add all the remaining ingredients, except the fish, mix, then leave to cool.
3. Marinade the fish in the liquid for 24 hours, then rinse under cold water and pat dry.
4. Bring mirin to a boil to let the alcohol evaporate.
5. Add the remaining ingredients and mix, set aside to cool down and infuse.
6. Cut the tomatoes into small cubes and finely chop the onion. Finely grate the garlic.
7. Heat olive oil in a saucepan and add tomatoes, onions and garlic.
8. Place a lid over the saucepan and steam for three minutes but do not allow to catch and burn.
9. Then deglaze with vinegar and add the sugar.
10. Reduce the chutney by half on a medium heat, stirring constantly until there is a thick chutney consistency.
11. Mix flour and water to a batter.
12. Peel the asparagus. Take the thicker end of the stem and bend, it will snap at the perfect point removing the woody end.
13. Dip in the batter, then coat the asparagus with the rice cracker crumbs. Deep fry the asparagus in oil until the coating is light golden.
14. Preheat 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.
15. Heat the miso sauce gently just before serving. Remove the fish and place on warm serving plates as required, pour the miso sauce over.
16. Then arrange the tomato chutney and the crispy asparagus next to it.