Dashi with miso cured cod

Ingredients

• 1 lb. fillet cod
• 1 cup miso paste
• 1/4 cup mirin
• 1//4 cup tamari soy sauce
• 5 sheets kombu
• 3 cups water
• 1 cup bonito flakes
• 2 cups shitake mushrooms (sliced very thinly)
• 1 tablespoon grated ginger
• 3 oranges (zest and juice)
• 3 lemons (zest and juice)
• 1/4 cup soy sauce
• 6 roma tomatoes (peeled and sliced thinly)
• 1 bunch green onions (green parts only) sliced thin
• 1/4 large seedless watermelon
• 1 lime (zest and juice)
• 1 tablespoon extra virgin olive oil

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Preparation

• Mix miso, mirin, and tamari soy sauce together.
  Spread on sheet tray.
  Place fish on tray flesh side down.
  Marinate for an hour.
• Place kombu in pot with 3 cups water.
  Bring to a boil and immediately remove from heat.
  Add bonito flakes.
  Steep mixture for 3 minutes.
• Place sliced shitakes in a bowl and pour steeped kombu mixture through a strainer and over the mushrooms.
  Add ginger and allow to come to room temp.
  Chill mixture over ice bath.
• Add orange, lemon and lime zest and juices, tomatoes, green onions and soy sauce.
• Cut watermelon into 2 inch thick rectangles and marinate in lime zest, juice and olive oil.
  Remove fish from marinade.
• Wipe off excess cure and Pat dry thoroughly with paper towel.
  Cut into serving sized portions and slowly sear in a pan with oil (skin side down.)
• Sear until skin is crispy then flip and finish cooking.
  Allow fish to rest.
  Place marinated watermelon in bowl and spoon in dashi broth.
  Place fish on top.
  Garnish with green onion.