MISO COD
by Neil Clifton
As a change from meat, we love cod - its light, cooks quickly and goes so well with this miso dressing. While on business in Bilbao I had a very similar dish and had chance to try and recreate it when I got home.
INGREDIENTS
2 cod fillets
80ml white miso
50g dark brown sugar
1 Thumb sized iece of fresh ginger, sliced.
1 tsp toasted sesame oil
2 tbsp mirin
Toasted sesame seeds and green onions, for garnish, optiona
METHOD
1. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved, then add the sliced ginger.
2. Brush about two tablespoons miso glaze on each fish fillet. Marinad for minium 1 hr.
3. In a hot Roccbox (or under a grill) place the fish in a cast pan and cook until the top of the cod is slightly charred. Cover with the rest of the glaze then wrap in foil, turn the Roccbox off and leave in it for a further 3/4 minutes, or, if using a grill place in an oven for 6/7 minutes until cooked.
4. Sprinkle with sesame seeds and sliced spring onions
HINTS & TRICKS
Serving with samphire and a stunning white wine from Northern Spain compliments the dish perfectly.
