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 your serving dish and arrange the quinoa salad on one side of the plate, followed by the black cod which is already cooked with the miso sauce, and add a few drops on the plate for decoration
