• 6    oz.        black cod, 2 – 3 oz pieces, marinated 1 day
• 1    cup        miso marinade
• 3    fl.oz.        miso soup
• ½    bunch    shanghai pak choi, sauteed

• 1    oz.wt.    white shimeji mushrooms, sauteed
• 1    oz.wt.    pickled daikon and carrots
• a/n            green onions, for garnish, chiffonade
• 3    pieces    shrimp and scallop soufflé

• ½    cup        sake
• ½    cup        aji mirin
• 1 2/3    cup         sugar, granulated
• 1 2/3    cup        miso, white

• 1    piece        u15 shrimp, small dice
• 1    piece        u12 scallop, small dice
• 1    tsp        lemon zest, minced
• 2    tsp        Chinese parsley, mince
• 1    bulb        green onion, small dice
• ¼    tsp        sesame oil
• ¾    tsp        shoyu
• 1     block    tofu, firm, small dice
• ¾    tsp        black pepper
• ¾    tsp        oyster sauce
• 3    each         egg whites

Whip the egg whites until soft peaks form. Set aside. Add all the remaining ingredients to a mixing bowl. Mix gently with hands until well combined. Add the egg whites. Divide mixture in 24 ramekins. Steam for 15 minutes. Cool.

BLACK COD
Saute for 2 minutes. Turn over. Transfer to a 375* oven and cook for 4 minutes.

SOUFFLES, DEEP FRIED
Coat with tempura batter. Deep fry for 2 minutes.


Place the soufflés in the bottom of a large soup bowl using a triangle pattern. Next, place the cod in the center, using the edges of the soufflés for height. Ladle in the miso soup. Add the pak choi and mushrooms. Put the pickled vegetables on top of the fish, and garnish the dish with the green onions.