Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Cod with miso sauce and gingered greens
Serves 2 Starters and mains
Ingredients
- 2tbsp white miso paste
- 1tbsp mirin
- 1tbsp light soy sauce
- 1tsp toasted sesame oil
- 2 cod fillets
- olive oil, for stir-frying
- 2 heads pak choi, separated into individual leaves
- 2cm piece ginger, peeled and grated
Method
Preheat the oven to 180C/160C Fan/Gas 4. Mix the miso, mirin, soy sauce and sesame oil together.
Lay the cod fillets onto a lightly oiled baking tray. Top each fillet with some of the miso sauce, but save half of it. Put the tray in the oven and bake for 20 minutes.
While the fish is cooking, begin stir-frying the pak choi in a little olive oil with a small pinch of salt. As it starts to wilt, add the ginger and cook for 3-4 minutes.
Put the leftover miso sauce in neat dollops on two serving plates. Place the cod on top, then pile the pak choi next to the fish.
This recipe was taken from the April 2020 issue of Food and Travel.
To subscribe today, click here.
Advertisement