- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus marinating time
- Effort: easy
For the marinade:
- 4 tbsp white miso
- 6 tbsp sake
- 2 garlic cloves, finely grated
- 10 g fresh ginger, finely grated
- 2 tbsp caster sugar
- 1 tbsp seasoned rice vinegar
For the fish:
- 4 x 200 g thick black cod fillets, skin on
- vegetable oil, for frying
- 2 limes, quartered, to serve
For the Asian greens:
- 6 tbsp sesame seeds
- ½ tsp sugar
- 2 tbsp seasoned soy sauce
- 2 tbsp liquid dashi
- 2 good splashes of yuzu juice or lemon juice, or lemon juice
- pinch of ground sansho pepper, or white pepper
- 600 g choi sum, or any other greens, stems trimmed and leaves cut into bite size pieces
1. For the marinade: Put all the marinade ingredients in a plastic or glass bowl, it must be non-metallic because of the vinegar in the marinade, and mix well. Add the pieces of fish, cover the bowl with cling film and leave in the fridge to marinate for at least 2 hours, but preferably overnight.
2. For the fish: When youre ready to cook your fish, preheat the oven to 180C/160C fan/gas 4. Lightly oil a non-stick baking tray, then place the fish, skinside down, on the baking tray. Spoon 2 tablespoons of the marinade over the fish and put the tray in the oven. Bake for 1012 minutes, depending on the thickness of your fish.
3. For the Asian greens: Heat a small non-stick frying pan, add the sesame seeds and toast them gently until theyve turned lightly golden. Keep a close eye on them so they dont burn. Tip the toasted seeds into a pestle and mortar and pound them until they have nearly turned to a paste but still have some texture.
4. Add the sugar, soy sauce, dashi and yuzu juice and give it all another good pound to incorporate all the flavours. Sprinkle with a little Japanese pepper.
5. Put a pan of water on to boil. Put the greens in a steamer and steam over the boiling water for a couple of minutes until tender. Tip them into a warm serving dish and spoon the sauce on top.
6. Preheat the grill. Remove the fish from the oven, spoon over the remaining marinade and put the tray under the hot grill until the fish has turned a lovely golden brown.
7. Serve at once with the Asian greens and lime wedges on the side.
You can use any good white fish but it should be nice and chunky. Hake steaks would work well. A squeeze of citrus really brings out the flavour so wedges of lime are essential.
Recipe from The Hairy Bikers Asian Adventure published by Weidenfeld & Nicolson in hardback at £20, eBook £10.99.
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