A delicate black cod dish glazed with soy and paired with sweet mango caviar, creating a perfect fusion of Asian flavors and modern presentation.
Black cod, also known as sablefish, is a culinary treasure from the Pacific Ocean. Despite its name, this fish boasts delicate, buttery white flesh with a rich and luxurious flavor. Its versatility makes it a prized ingredient in cuisines worldwide, particularly in Asian and American cooking.
In this recipe, we pair tender black cod with a tangy soy glaze and a unique mango caviar that you create yourself. The sweetness of mango contrasts beautifully with the umami of the soy glaze, elevating the dish to gourmet status. Inspired by Japanese and Asian culinary traditions, this dish delivers a balance of flavors and textures that feel both sophisticated and approachable.
- Preparing the Cod:
- Pat the black cod fillet dry with paper towels to remove excess moisture.
- Making the Soy Glaze:
- Combine soy sauce, cane syrup or honey, tuna flakes, and sake in a saucepan.
- Simmer on low heat until the mixture thickens into a glaze.
- Preparing the Mango Caviar:
- Blend mango juice, water, mirin, and alginate powder in a blender until smooth.
- Chill the mixture in the refrigerator for 1 hour.
- Prepare a calcium bath by dissolving calcium chloride in 1 liter of water.
- Use a syringe to drop the mango mixture into the calcium bath, forming small caviar-like spheres.
- Remove the mango caviar using a fine sieve and rinse with clean water.
- Cooking the Cod:
- Marinate the cod in the soy glaze for 5 minutes.
- Bake in the oven at 350°F (180°C) for 15 minutes.
- Remove the cod from the oven and carefully remove any bones.
- Serving:
- Place the cod fillet at the center of the plate.
- Add a side of mango caviar and half a lime for garnish.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.