Blackened Miso Cod

Thu, 26 April 2018

Serves 2

Ingredients

•        2 x 200g fillets of cod, skin on and pin boned

•        150 mls mirin (sweet fermented Japanese rice liqueur)

•        25 mls rice vinegar

•        100mls soy sauce

•        1 tbsp brown miso paste

•        1 tsp toasted sesame oil

•        1-2 tsp castor sugar

•        1 spring onion ,finely sliced to garnish

•        Tsp of sesame seeds , to garnish

•        1 cup rice ( cooked as per pack instructions)

•        1 clove garlic,grated

•        1 tsp grated ginger

•        Olive oil

•        Salt and pepper

•        Large handful sugar snaps, strings removed.

•        Large pinch of rock salt

Method

1.      Preheat oven to 200 degrees. Place the mirin, soy, miso paste, sesame oil, sugar and vinegar together into a saucepan, mix well and bring to the boil.

2.      Turn down the heat and simmer the sauce until it has reduced and thickened 5-10 mins. Remove from the heat and cool.

3.      Once cooled, pour half over the cod and leave to marinate, best overnight in the fridge, but at least 1 hour.

4.      Use the other half as a dipping sauce or to drizzle over the cooked fish.

5.      To cook. Add oil to an oven proof frying pan and heat. Once sizzling cook the fish skin side down for 2mins or until crispy. Turn and cook for a further 2-3 mins . Turn again and pop into the oven for approximately 8 minutes to cook through.

6.      Over a medium heat add oil to frying pan. Add the garlic and ginger and cook for a few minutes. Stir through the rice, season with salt and pepper. Cook for a further minute and serve.

7.      Blanch in boiling water for 4-5 mins. Strain. Serve on the side with a generous amount of rock salt

8.      Serve fish on a bed of rice. Drizzle with extra sauce. Garnish with chopped spring onion and sesame seeds. Serve sugar snaps and dipping sauce on the side.