Marinated in a delicious Saikyo miso sauce, this delicate and flavoursome cod fillet will simply melt in the mouth.
Photography and video production courtesy of Jen Rich and Tinderflint.
120g black cod
25g white miso paste
½ tsp Honteri
1 tsp sugar
½ tsp cooking sake
Radish or daikon, grated
1. Lay kitchen paper on a baking tray with grill rack.
2. Cover the cod fillet with sugar to cure, place them on the baking tray and leave for 3 hours in the refrigerator.
3. Wash the sugar from the cod fillets with cold water, dry them well with kitchen towel. Place the cod into a container.
4. Mix the ingredients for the miso mix thoroughly in a bowl before coating the cod with the miso. Cover with a lid and leave to rest in the refrigerator for 36-48 hours.
5. To cook, preheat oven to 220°C. Lightly wipe off any excess miso mix clinging to the fish but don’t rinse it off.
6. Place the cod fillets on the grill, skin side up, and oven bake for about 15 minutes until the surface turns brown.
7. Serve hot and garnish with grated radish or daikon.
Sozai Cooking School is the first cooking school in the UK dedicated to authentic Japanese food. This specialist organisation offers a wide variety of classes and events from well-known dishes like sushi and ramen to traditional cuisine and street food. Please visit their website for more information about classes and events www.sozai.co.uk
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