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Cod:In a bowl, add in the ingredients for the marinade ingredients, except tofu.
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Mix.
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Add in tofu and toss.
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Cover and chill for at least one hour.
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Rub cod with sesame seeds and season.
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In a medium sized pot, whisk the miso together with a small amount of the water.
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Whisk in the rest of the water.
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Take off the outside husk of lemon grass.
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Split the lemon grass down the middle.
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Add in it to the miso broth.
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Bring broth almost to a boil then immediately reduce heat to a low simmer.
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Simmer for 30 min.
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Heat a non-stick skillet.
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Add in 1 Tbsp.
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grapeseed oil.
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Remove tofu from marinade.
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Reserve marinade to drizzle over final dish.
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Sear tofu on both sides till well browned.
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Remove from heat.
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Cut into 1/2 inch cubes.
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Set aside.
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Heat saute/fry pan on high heat and add in remaining 2 Tbsp.
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of grapeseed oil and sesame oil.
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Add in fish flesh side down.
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Add in shitake mushrooms.
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Cook mushrooms and fish for about 8 min or possibly till fish is cooked through.
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Cook the noodles in salted, boiling water.
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Imagine the bowl is split into 5 wedge shaped sections.
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Place baby bok choy pcs in one section of bowl.
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Put shitake mushrooms in section beside the bok choy.
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Put udon noodles in section on other side of bok choy.
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Put enoki mushrooms in section beside shitake mushrooms.
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Put fish into last open section of bowl.
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Put tofu cubes into centre of bowl.
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Ladle broth into bowl till it is just under the contents of the bowl.
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Lay three strips of nori over the fish.
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Drizzle tofu marinade lightly over the dish and serve immediately.
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38
Daikon sprouts can be added as a complimentary garnish.
