ABURI technique for BLACK COD - How to properly use a torch to cook fish

black cod

🥗Healthier: sablefish

💰Cheaper: salmon

Sablefish has a similar texture and flavor, while salmon is more widely available.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and offers a milder flavor.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar provides acidity without alcohol.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey can mimic the sweetness of mirin.

Cure the black cod with salt and sugar to firm up the flesh and denature some of the proteins.

Rinse the fish in fresh water and pat it dry.

Prepare a setup with crushed ice water to keep the bottom half of the fish submerged, leaving the top half exposed.

Adjust the torch flame to a tight blue flame with a loud hissing noise to avoid torch taste.

Lightly torch the top of the fish until the fat underneath the skin begins to sizzle, barely cooking the fish.

Plate the black cod with charred endive, piped fresh pea puree, and fresh snap peas.

Finish the dish with foraged melon that has been fermented for six months and preserved in elderflower syrup.

Garnish the plate with pea tendrils, pea flowers, wild arugula, and fresh fennel oil.

Add clam bubbles to tie the whole dish together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens