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Miso Black Cod Recipe at Cheval Blanc Randheli

This Melt-in-the-Mouth Miso Black Cod Will Seriously Impress Dinner Guests

Executive Chef Laurent Chancel at Cheval Blanc Randheli in the Maldives sources ingredients not only from the property's garden but from local markets and suppliers scattered in no less than 25 different countries, from France to Thailand. Here's how to make his mouthwateringly good Miso Black Cod from The Diptyque restaurant.

Miso Black Cod

Cheval Blanc Randheli

Miso Black Cod Recipe at Cheval Blanc Randheli


    Black Cod Fillet: 360g
    Miso Sauce: 360ml
    Marinate the Black Cod for 2 to 3 days in a tightly sealed bag and keep chilled.
    Miso Paste (Red): 1kg
    Sugar: 500g
    Mirin (Japanese rice zine): 800ml
    Salt: 20g
    Zucchini: 30g
    Carrots: 30 g
    Mangetout: 30g
    Asparagus: 4 pcs
    Hajikame ( Japanese pickled ginger ): 2 pc. for garnish


  1. Cook the marinated Black Cod in a Salamander broiler until golden brown.
  2. Lightly blanch the sliced vegetables and drizzle with miso sauce.
  3. To finish, garnish the

    dish with Hajikame.

Image Source: Cheval Blanc Randheli
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