- February 2016
- Serves 2
- Hands-on time 15 min, oven time 10 min
Bring a restaurant classic to your dinner table: enjoy the rich, umami flavour of miso in this sticky Japanese-style marinated cod dish. It’s perfect for impressing the Japanophile in your life on Valentine’s Day, or for livening up your weeknight cooking.
Experimenting with miso? Here are 12 dishes – some savoury, some sweet – that use miso in inventive ways.
- Dairy-free recipes
- 2.8g (0.4g saturated)
- 7.2g (2.8g sugars)
- 2 tbsp shiro miso
- 1 tbsp mirin (sweet Japanese cooking wine, from the world food aisle of large supermarkets)
- 1 tbsp light soy sauce or tamari
- ½ tsp toasted sesame oil
- 30g fresh ginger, grated
- 2 sustainable cod fillets (around 150g each)
- 2 spring onions, finely sliced, plus extra to garnish
- Handful fresh coriander, plus extra to garnish
- Steamed rice and griddled pak choi
- Lime wedges
- Heat the oven to 200°C/180°C fan/ gas 6. Mix together the miso, mirin, soy sauce or tamari, sesame oil and ginger in a small bowl.
- Lay each piece of cod on a piece of foil large enough to enclose it, then spoon half the miso mix on top of each. Add the spring onions and coriander, then tightly seal to make parcels.
- Put the 2 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes. Divide the rice and pak choi between 2 plates. Unwrap the parcels, lift out the contents and serve the fish on top of the rice, with extra coriander and spring onions on the side. Add lime wedges for squeezing.
Make the miso and soy sauce mixture 1 day in advance and keep covered in the fridge.
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