Miso Cured Aji, Poached White Peaches With A Yellow Carrot Yuzu Glaze

Mix all ingredients into a bowl and mix thoroughly. On a plate, place 1/2 of the mixture. Note that the plate needs to be big enough to hold the 4 fillets of fish. Lay one sheet of cheesecloth and lay 4 fish fillets skin down. Place second cheesecloth on top of the fillets and with a batter knife spread the remaining miso marinade on the cheesecloth. Using another plate, place it on top of the cheesecloth and use a heavy book to press on the plates. Place into fridge and leave overnight. In a heavy skillet add vegetable oil for searing fish. Place fish skin side down and cook for 1 minute at high heat. Then place pan to broiler and finish fish for 2 minutes on high. Remember fish has been cured by the miso therefore you do not have to cook it all the way through.

Slice carrots, beet and onion in 1 inch disks. Bring fish stock to a boil and add all the remaining ingredients. Cover and cook until carrots and beets are cooked through. Blend in a food processor and pass through sieve or cheesecloth. Check seasoning and sweetness balance and reduce to glaze like consistency.

In one pot add all the ingredients, except cooked rice, peaches, cilantro and scallion, and bring to a simmer. In another pot bring some salted water to boil and poach the peaches for 3 seconds, and emerge them into an ice bath. Remove and peel the skin. Take the peeled peaches and place them into the poaching liquid for 10-12 minutes or until peaches are semi firm. Remove from pot and transfer peaches to a saucepan. Continue to reduce the poaching liquid to 1/3 its original form and set aside. Once poaching liquid is reduced pour over cooked rice and add cilantro, scallion, and season to taste.
Remove the pit of peaches with a melon baler and stuff with rice.

Brush the peaches with the peach glaze and place into the oven at 350 degrees for 5-7 minutes. Remove and place in the middle of your plate. Place the fish on top of the peach. Pour over carrot citrus sauce.