Name: Miso-Aged Pineapple Black Cod with Smoked Persimmon Emulsion, Fermented Lotus Root Crisps & Nasturtium Petal Powder
Prep time: 45 min
Cook time: 25 min
Total time: 25 h 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 (180g / 6.5 oz each) black cod fillets, skin off; 40g (1.4 oz) shiro (white) miso paste; 100g (3.5 oz) fresh pineapple, peeled, cored, and finely diced or puréed; 30ml (2 tablespoons) mirin; 30ml (2 tablespoons) sake; 15ml (1 tablespoon) low-sodium soy sauce; 5g (1 teaspoon) grated fresh ginger; 2 cloves garlic, minced; 1 medium lotus root (approx. 200g / 7 oz), peeled; 500ml (2 cups) filtered water; 15g (1 tablespoon) non-iodized sea salt; 5g (1 teaspoon) granulated sugar; 1 ripe Hachiya persimmon (approx. 150-200g / 5-7 oz); 60ml (1/4 cup) grapeseed oil (or other neutral, high-smoke-point oil); 15ml (1 tablespoon) fresh lime juice; 1ml (1/4 teaspoon) liquid smoke (natural hickory or applewood); 2g (1/2 teaspoon) smoked sea salt, plus more for seasoning; 0.5g (pinch) xanthan gum (optional, for emulsion stability); 500ml (2 cups) grapeseed oil, for deep frying; 10-15 fresh nasturtium petals (for powder); Flaky sea salt, for finishing; Microgreens or edible flowers (optional, for additional garnish)

Magic Sous

Miso-Aged Pineapple Black Cod with Smoked Persimmon Emulsion, Fermented Lotus Root Crisps & Nasturtium Petal Powder — Magic Sous