Clean the cod of its spine and divide into portions.
Caramelize the cane syrup in a pan and when dark golden remove from the heat and add the miso and grated ginger. Mix well and refrigerate for at least 24 hours.
Coat the portions of cod with the miso paste and leave for 12 hours. Then remove almost all the paste, leaving a thin layer around the fish.
Both the emulsions are made the same way: grind the garlic, or the gari, in a food processor with the vinegar, add the xanthan gum and continue blending until the xanthan gum has become hydrated and the mixture is smooth and uniform; then emulsify with the oil and season to taste.
Place the cod on non-stick baking parchment and drizzle with a little olive oil. Roast in the oven at 230 ºC for 5 or 6 minutes to ensure it remains moist.
Remove from the oven and arrange a portion on a plate. Surround with dots of the two emulsions and accompany with some red pepper pulp in vinegar.