Miso Black Cod

1. To make the miso marinade, boil the sake and mirin in a saucepan on high heat for 4 minutes then add the white miso paste and cane sugar and whisk. Lower the heat and simmer for 5-6 minutes until slightly thickened.

2. Take the marinade off the heat and allow it to fully cool.

3. Take the skin off the black cod fillets and cut into pieces of desired size. Season with salt to taste.

4. Once the marinade is cool, mix it with the cod fillets and store in an airtight container. Allow to marinade covered in the fridge for 48 hours.

5. To make the tapioca crisp, put 1L of water in a saucepan on high heat. When the water boils, add in the white tapioca pearls and cook them on medium heat stirring occasionally until all the pearls are translucent. 

6. Once all the pearls are translucent, transfer to a fine mesh colander and rinse under the tap to remove excess starch.

7. Spread the tapioca pearls into a thin layer on a baking sheet lined with parchment paper and place in the oven at 80°C for 4 hours or until fully dehydrated. 

8. Snap into pieces of desired size and fry in very hot vegetable oil until it puffs up. Sprinkle dry dill on top and set aside.

9. Once the 48h have passed, take the cod out of the marinade and remove any excess marinade. 

10. Broil in the oven for approximately 5 minutes or until caramelised.

11. Serve with rice, asparagus and a tapioca crisp on top.