A Miso Cod Recipe...

black cod

🥗Healthier: sablefish

💰Cheaper: cod

Sablefish retains a similar texture and flavor profile.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter and lower in sodium.

Day 1: Check and remove any pin bones from the cod fillet, then remove the skin using a sharp filleting knife. Trim the fillet if needed and keep it whole.

In a small mixing bowl, combine 100g white miso, 40ml mirin, 40ml sake, 10g white sugar, and the juice of 1/2 lemon. Mix well until smooth.

Coat the cod fillet in the miso marinade, then wrap tightly in cling film and refrigerate for 24-48 hours.

For coriander oil, chop 100g coriander and the green part of 5 spring onions. Blend with 50ml heated ground nut oil and a pinch of salt until dark green. Filter through a muslin cloth overnight.

Day 2: Prepare the edamame puree by cooking 100g edamame and 75g asparagus in boiling water for 3 minutes. Drain and blend with 50ml water and salt until smooth.

For tempura crisp, mix 30g plain flour, 40ml sparkling water, 2 tbsp furikake seasoning, and a pinch of salt. Spread on greaseproof paper and fry until crispy.

Remove the cod from the fridge, pat dry, and cut into bite-sized pieces. Fry in a hot sauté pan for 2 minutes on each side, basting with butter and adding asparagus tips and reserved edamame.

Reheat the edamame puree, then plate the cod with the puree, edamame, asparagus, coriander oil, and tempura crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens