Miso-baked Black Cod
This delightful recipe features tender black cod marinated in a flavorful blend of white miso, sake, ginger, and more. The succulent fish is baked and then grilled to perfection, resulting in a crispy exterior with a moist and flaky interior. Served alongside vibrant Chinese greens coated in a fragrant sesame sauce, this dish is a true culinary delight that will impress your guests with its tantalizing flavors and elegant presentation.
— Constant Cookbook
Ingredients
- 4 tbsp white miso
- 6 tbsp sake
- 2 garlic
- 10g/¼oz fresh root ginger
- 2 tbsp caster sugar
- 1 tbsp rice wine
- 4 x 200g/7oz thick black cod
- splash vegetable oil
- 2 limes
- micro salad
- 6 tbsp sesame seeds
- ½ tsp sugar
- 2 tbsp seasoned soy sauce
- 2 tbsp liquid dashi seasoning
- 2 good splashes of citrus juice, such as yuzu lemon juice
- a dash of Japanese sansho pepper (use white pepper
- 600g/1lb 5oz choi sum (you could also use pak choi
Instructions
- 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.
Cook Time
30M
Yield
Serves 4
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