Molecular Gastronomy Cod with Green Tea BBQ Seasonings

Ingredients:

• 6g green tea BBQ seasonings
• 2 cod fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup water
• 1/2 cup fish stock (optional)
• 1/2 teaspoon agar-agar powder
• 1/2 teaspoon sodium alginate
• 1/2 cup calcium chloride solution (1% concentration)
• Fresh cilantro, for garnish

Instructions:

Prepare the Cod Fillets:

• Rinse the cod fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with olive oil, salt, black pepper, and 3g of the green tea BBQ seasonings。

Vacuum Seal the Cod:

• If you have a vacuum sealer, vacuum seal the seasoned cod fillets. If not, you can use a zip-top plastic bag and remove as much air as possible before sealing。

Sous-Vide Cooking:

• Preheat a water bath to 50°C (122°F). Place the vacuum-sealed or bagged cod fillets in the water bath and cook for 4 minutes。

Prepare the Agar-Agar Gel:

• In a small saucepan, combine the water, fish stock (if using), and agar-agar powder. Bring to a boil, then reduce the heat and simmer until the agar-agar dissolves。

Make the Green Tea BBQ Gel:

• Stir in the remaining 3g of green tea BBQ seasonings into the agar-agar mixture. Pour the mixture into a shallow dish and let it cool to room temperature. Refrigerate until set。

Spherification (Optional):

• If you want to add a modernist touch, prepare green tea BBQ pearls using spherification. Mix the sodium alginate with the green tea BBQ seasoning and water. Using a syringe, drop the mixture into the calcium chloride solution to form pearls。

Assemble and Serve:

• Remove the cod fillets from the vacuum bags and pat dry. Slice the agar-agar gel into thin strips or small cubes.
• Arrange the cod fillets on a serving plate. Garnish with the agar-agar gel pieces and green tea BBQ pearls (if using). Sprinkle with fresh cilantro。

Tips for Success:

• Sous-Vide Precision: Ensure the water bath is at the correct temperature for precise cooking。
• Agar-Agar Gel: Allow the gel to cool completely before refrigerating to achieve the best consistency。
• Spherification: Practice spherification to get uniform pearls. The calcium chloride solution should be cold。
• This molecular gastronomy cod dish combines the delicate flavor of cod with the unique aroma of green tea BBQ seasonings, creating a modern and visually appealing dish。