Miso Cod
Series: Japanese
Techniques: Marination, Pickling, Sauce Making, Fish Cookery
2 Portions
Difficulty : Some Skills
Overnight Prep:15 mins
Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hour
Ingredients
Miso Cod
2 Pieces Cod
Mirin ¼ cup
100g Miso
2 tbsp Sugar
Ginger Pak Choi
3 x Pak choi
1 tbsp Veg oil
1 tbsp Ginger
1 tsp Salt
Zest and Juice Lime
1 Tbsp Honey
Pickled Radish (from last week)
4 x Breakfast Radish
70g Water
35g Rice Wine Vinegar
15g Sugar, White
Miso Mustard Sauce
1 tbsp Miso
1 tbsp Mustard; English / Dijon
2 tbsp Rice Wine Vinegar
100g Cold Butter
1 tbsp Lemon /Yuzu Juice
For Next Week (Optional) Home Made Sriracha
120g of red chillies, stalks removed / 6 red chillies
2 garlic cloves, peeled
1 tsp sea salt
1 tbsp of rice vinegar
3 tsp of soft light brown sugar
75g of caster sugar
Method
Miso Cod
1. Heat Mirin & Sugar to the boil, mix in miso. Chill and marinate cod overnight
2. Heat the oven to 200c with grill and remove cod from the oven – you don’t want to cook the fish from fridge cold this creates uneven cooking.
3. Remove cod from the marinade place on baking tray
4. Add to the oven and cook for 10 mins until lightly caramelised.
5. If you have a blow torch you can finish the fish off with the flame to give a nice char
Ginger Pak Choi
1. Slice Pak Choi in Half
2. Heat Oil over a medium heat to a large frying pan Pak choi cut side down
3. Heat until lightly caramelised, flip the pak choi and add ½ cup of water, ginger, honey, lime zest and juice and cover to steam
4. Remove lid and reduce to a glaze
5. Drain on kitchen roll before adding to the plate
Pickled Radish
1. In last week’s cook along we made pickled radish with the leftover pickle liquor here’s a reminder of the recipe
2. Heat a pickle liquor of 70g Water, 35g Rice Wine Vinegar and 15g Sugar until the sugar has dissolve and then chill
3. Remove the brine from the radishes and add to a jar. Fill the jar with the cooled pickle liquor.
4. Remove the brine and add the cooled pickle liquor to a jar.
5. Leave in the fridge for a week
6. If you haven’t got these in your fridge read don’t worry you can make a quick pickle with the radish that will taste just as good!
Miso Mustard Sauce
1. This is basically a beurre blanc we’re going to stabilise this with mustard and miso as well as making it super tasty it’s going to stop it splitting!
2. Heat the vinegar, mustard and miso in a sauce pan and mix with a whisk
3. Emulsify in cold butter one piece at a time if it ever looks like it’s about to split and a tsp of cold water
4. Finish with lemon or yuzu juice
Sriracha Sauce
1. Put the chillies, garlic, salt and sugar in a blender and whizz to a rough purée
2. Pour into a sterilised jar or bowl and cover. Leave to ferment for 3 days, removing the lid to allow the air to escape each day
3. Transfer to a blender and blitz again until very smooth. Add to a saucepan with the vinegar, bring to a simmer and cook for a few minutes
4. Taste and adjust seasoning, then pour into sterilised jars. The sauce will keep in the fridge for 2–3 months
Plating Instructions
1. Add kitchen roll to a plate this is going to be your draining tray so you don’t get juices swimming around your plate. Add the fish and pak choi to the drainage tray.
2. Add the pak choi to the plate the right side of the plate
3. Add the fish to the left
4. Slice the radish in half and add to the pak choi
5. Pour the sauce at the table.
I really appreciate you joining and I'd love to see your dish make sure you tag @ChefPhilli
