Artfully Crafted Miso-Glazed Sablefish with Yuzu Wasabi Emulsion

Ingredients

• 4 fillets sablefish, skin-on
• 1 cup white miso paste
• 1 cup mirin
• 1 cup sake
• 1 cup granulated sugar

• 1 cup yuzu juice
• 1 teaspoon wasabi paste
• 1 cup mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon honey

Method

1. 01
   In a small saucepan, combine white miso paste, mirin, sake, and sugar. Heat gently over medium heat, stirring until the sugar dissolves and the mixture is smooth. Let it cool to room temperature.
2. 02
   Place the sablefish fillets in a shallow dish and pour the cooled miso marinade over them. Cover and marinate in the refrigerator for at least 2 hours, or overnight for a more intense flavor.
3. 03
   Preheat your oven to 400°F (200°C). Remove the sablefish from the marinade and gently wipe off any excess.
4. 04
   Place the sablefish fillets on a baking sheet lined with parchment paper, skin-side down. Bake for 10-15 minutes or until the fish is opaque and flakes easily with a fork.
5. 05
   While the fish is baking, prepare the yuzu wasabi emulsion. In a small bowl, whisk together yuzu juice, wasabi paste, mayonnaise, soy sauce, and honey until smooth and well combined.
6. 06
   To serve, drizzle the yuzu wasabi emulsion over the baked sablefish and garnish with finely chopped scallions or microgreens for an added touch of freshness.