White Miso Glazed Black Cod with Shrimp and Daikon Salad






Miso Black Cod:
6 - 4 oz. pieces of fresh black cod fillets 6 Tbsp. white miso paste
4 tbsp. sake
1 tbsp. grated ginger root
Warm Shrimp Salad:
12-21/25 raw p/d tail on black tiger shrimp
1 tbsp extra virgin olive oil
Salt & Pepper to taste
4 tbsp. lemon grass dressing (see recipe below)
Daikon Topping:
2 cups curly daikon (made from a Japanese Slicer)
Juice from 1 lime
1 tsp. chopped fresh cilantro
Lemon Grass Dressing:
2 tsp. lemon grass, minced
1 tbsp. chopped ginger root piece
1 garlic clove, minced
1 tsp. sesame oil cup rice vinegar
2 tbsp. lemon juice
2 tbsp. orange juice
1 tsp. sugar
1 cup vegetable oil
1 tsp. red chili sauce1 tbsp.
Fresh cilantro
Salt and pepper to taste
* Click to ingredient to choose one


Marinate the fresh black cod filets with the white miso paste, ginger and sake for 30 minutes.
Pan-sear the marinated black cod in a pre-heated saut pan, remove from heat and deglaze with additional sake.
Place the seared fish onto a small baking tray, season and pour the pan drippings onto the seared fish fillets.
Bake the seared fish in a pre-heated 375-degree oven for approx. 4-5minutes or until slightly firm. Remove from heat.
Toss the raw shrimp with olive oil and char-broil until just cooked. Season with salt and pepper and remove from heat.
Place the cooked fish onto a serving plate and top with two pieces of the grilled shrimp and dress with lemongrass dressing.
Garnish with fresh daikon curls and serve immediately.