Miso-baked black cod
For the marinade
- 4 tbsp white miso paste
- 6 tbsp sake
- 2 garlic cloves, finely grated
- 10g/¼oz fresh root ginger, peeled and finely grated
- 2 tbsp caster sugar
- 1 tbsp rice wine vinegar
For the black cod
- 4 x 200g/7oz thick black cod fillet, skin on
- splash vegetable oil
- 2 limes, quartered
- micro salad, to garnish
For the Chinese greens with sesame sauce
Mix all of the marinade ingredients together and place in a non-metallic bowl.
For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours.
Preheat the oven to 180C/350F/Gas 4 (160C fan).
Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray.
Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish.
Preheat the grill. Remove the fish from the oven, place the remaining marinade over the fish, place under the grill and cook until golden-brown.
For the Chinese greens with sesame sauce, heat a small non-stick frying pan and dry-fry the sesame seeds until just lightly golden-brown. Put into a pestle and mortar. Grind to nearly a paste, but still with some texture.
Add the sugar, soy sauce, dashi, and citrus juice. Give a good grind to incorporate all the flavours. Add a couple of sprinkles of Japanese sansho pepper.
Rinse the greens well, trim the base of the stems and cut the rest into bite-sized pieces.
Place a steamer on top of a pan of boiling water. Steam the broccoli for 1-2 minutes, or until tender. Transfer to a suitable serving dish and spoon over the sauce.
Serve the fish with the Chinese greens and with lime wedges and micro salad on the side.
To fry the fish, heat a medium non-stick frying pan with a fitted lid. Add three tablespoons of vegetable oil and heat. Place the fish skin-side down and cook for about three minutes. Put the lid onto the pan and steam for a further 3-4 minutes, or until cooked though - this depends on the thickness of you fish. Using a mini chefs’ blow torch, gently brown the top until golden-brown.