Servings: 2
Prep Time: 10 minutes
Marinating Time: 24 hours (or at least 4 hours)
Cook Time: 20 minutes
This amazing recipe is quick and easy to cook, and we recommend marinating the cod for as long as possible to let all the flavours infuse and embed themselves. The result is a wow-factor dish complemented by the yuzu scentred rice and Japanese Spinach.
Ingredients:
For the Miso-Glazed Black Cod:
- 2 x 150-180g black cod fillets (skin on)
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp runny honey (or 1½ tbsp soft brown sugar)
- 1 tsp soy sauce
- ½ tsp grated fresh ginger
(If you can’t get hold of black cod, standard cod will also work for this dish)
For the Yuzu-Scented Rice:
- 150g sushi rice
- 300ml water
- 1 tsp yuzu juice
- ½ tsp salt
- 1 tsp toasted sesame seeds (optional)
For the Japanese Spinach (Goma-ae):
- 150g fresh spinach
- 1 tbsp white sesame seeds, toasted
- 1 tsp soy sauce
- 1 tsp mirin
- ½ tsp toasted sesame oil
Method:
1. Marinate the Black Cod (At Least 4 Hours, Ideally 24 Hours)
- In a small saucepan over low heat, whisk together miso paste, mirin, sake, honey (or sugar), soy sauce, and grated ginger.
- Warm for about 2 minutes until smooth (do not boil), then remove from heat and let it cool.
- Place the cod fillets in a shallow dish or a sealable bag. Pour the marinade over the fish, ensuring even coverage.
- Cover and refrigerate for at least 4 hours, preferably overnight for deep flavour.
2. Prepare the Yuzu-Scented Rice
- Rinse the rice under cold water until the water runs clear.
- Add rice and water to a saucepan. Bring to a boil, then cover and reduce heat to low, simmering for 10-12 minutes.
- Remove from heat and let it sit, covered, for 10 minutes.
- Fluff the rice with a fork and gently mix in yuzu juice, salt, and sesame seeds.
3. Cook the Miso-Glazed Black Cod
- Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
- Remove the cod from the marinade, letting excess drip off. Place on a foil-lined baking tray.
- Roast for 10-12 minutes, then switch to the grill setting and broil for 2-3 minutes until golden and caramelised.
4. Prepare the Japanese Spinach (Goma-ae)
- Blanch the spinach in boiling water for 30 seconds, then transfer to ice water to stop cooking.
- Squeeze out excess water and chop into bite-sized pieces.
- In a bowl, mix toasted sesame seeds, soy sauce, mirin, and sesame oil. Toss with the spinach.