Name: MISO COD WITH BLACK PILAF RICE, WASABI ESSENCE
Yield: 4
Cuisine: Fusion Recipes,Japanese Recipes,Modern Cuisine Recipes
Ingredients: cod portion: 4 x 140-170 grams; white miso: 120 grams; Mirin: 60 millilitres; honey: 60 millilitres; rice black venus: 240 grams; large onion peeled and chopped onion: 1; unsalted butter: 100 grams; clear fish stock: 1 litre; wasabi powder: 30 grams; Mirin: 25 millilitres; rice vinegar: 25 millilitres; extra virgin olive oil: 100 millilitres

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Ingredients

Adjust Servings:

	4 x 140-170 grams cod portion
	Miso Glaze
	120 grams white miso
	60 millilitres Mirin
	60 millilitres honey
	Pilaf Rice
	240 grams rice black venus
	1 large onion peeled and chopped onion
	100 grams unsalted butter
	1 litre clear fish stock
	Wasabi Essence
	30 grams wasabi powder
	25 millilitres Mirin
	25 millilitres rice vinegar
	100 millilitres extra virgin olive oil

Cuisine:

Serves 4
Medium

Ingredients

4 x 140-170 grams cod portion
Miso Glaze
120 grams white miso
60 millilitres Mirin
60 millilitres honey
Pilaf Rice
240 grams rice black venus
1 large onion peeled and chopped onion
100 grams unsalted butter
1 litre clear fish stock
Wasabi Essence
30 grams wasabi powder
25 millilitres Mirin
25 millilitres rice vinegar
100 millilitres extra virgin olive oil

Directions

Mix all ingredients into a blender for miso glaze.
Brush the top of the flesh the miso paste and reserve in the fridge.
Sweat the onion with the butter for 5 minutes, add the rice, stir for 2 minutes and add fish stock, bring to the boil, and cook at low heat.
Make the essence, by blending all the ingredients together till smooth. Put in squeezy bottle.
Bake the fish into hot oven of 220 degree for 12 minutes.
Into a ring place the rice, drizzle the wasabi essence around it.
Place bake fish on top of the rice.
We deep fry kale for decoration and a burnt half lime.

Gerald Mirey

Gerald is a classically trained French chef born and raised in Normandy, France. Gerald has been cooking delicious French food influenced by the British traditions and ingredients for two decades. Gerald has been working for The Boisdale (a traditional Scottish restaurant), The Garrison (a gastro pub), and most recently at The Narrow (Gordon Ramsay restaurant).

Established in October 2016, Mirey’s Restaurant is a culinary partnership between Gerald Mirey and Ko Ito. Our plan is to introduce as many people as possible to our culinary experience through a number of supper clubs and kitchen residencies in and around London, with a view to eventually open our own small restaurant in 2017.