Black Cod Miso Kosho
Ingredients
White Miso Paste / 150 gm
Red Yuzu Kosho / 10 gm
Mirin / 20 gm
Vegetable Stock / 80 gm
Cream Cheese / 30 gm
Yuzu Juice / 10 gm
Caster Sugar/ 5 gm
Method
1) In a pot, combine all the ingredients; cook on a low heat until all the ingredients are thoroughly combined; reserve the sauce in the refrigerator.
Ingredients
Black Quinoa / 50 gm
White Quinoa / 50 gm
Red Onion / 20 gm
Red Chili / 10 gm
Lime / 15 ml
Coriander / 10 gm
Olive Oil / 8 gm
Salt / 2 gm
Method
1) Cook the quinoa in a pot for 10 minutes, then strain and dry thoroughly.
2) For the salad, combine the quinoa with the following ingredients: red onion, red chilli chopped, chopped coriander, lime juice, olive oil, salt, and mix well.
Ingredients
Black Cod / 220 gm
Miso Sauce / 60 gm
Method
1) Cut the Black Cod into 220-gram pieces and marinate it with the miso sauce. Place on a baking dish and bake at 180°C for 12 minutes.
Ingredients
Miso sauce
Quinoa Salad
Black Cod
Edibles Flowers
Method
Take a dish and arrange the Quinoa salad on one side of the plate, followed by the Black Cod already cooked with the miso sauce, and add a few drops on the plate for decoration
