The black cod dish is inspired by the beautiful fresh fish. The recipe uses traditional Japanese cooking techniques and is marinated for three days in sake and sugar, giving it a soft texture and a sweet flavour. The recipe makes use of black cod which was recognised as being readily available but rarely used, when the dish was first thought up twenty years ago.
Ingredients
500grs of cod fish
1 bambou leaf
1 lemon
2 hajikamie ginger
100ml mirin
150g sugar
300g white miso paste
Directions
1. About 2 days ahead make the saikyo miso: in heavy-based non-reactive saucepan, bring the mirin to the boil, and continue to boil for 2-3minutes.
2. Using a wooden spoon, stir in the sugar until it has dissolved, then slowly mix the miso paste, little at a time. Cook over medium heat, stirring constantly so as not to let the mixture burn, for 10-15miniutes.
3. Strain the mixture through a sieve to remove any lumps, allow to cool and then chill until quite cold.
4. Place the fish in a non-reactive container, pour a good splash of the saikyo miso over each fillet and leave to marinate for 1 day in the refrigerator.
5. When cooking the fish, preheat the hot grill or oven to 200C/gas6. Place the fillets on the grill pan or on a non-stick baking sheet and cook under the grill or in the preheated oven for 10-12 minutes, turning once if grilling, until cooked through and golden on the outside.
6. Place on a seving dish and dress the plate with a bamboo leaf, lemon and hajikamie andsaikyo miso .
