Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the cod with miso
- 1 tbsp caster sugar
- 1 tbsp mirin
- 2 tsp sake
- 2 tbsp white miso paste
- ½ tbsp Korean chilli bean paste
- 2 x 200g/7oz pieces thick-cut cod fillets
For the smoked mackerel and coriander broth
- 500ml/18fl oz dashi stock
- 2cm piece fresh root ginger, peeled and sliced
- 1 tbsp coriander seeds, crushed
- 1 smoked mackerel fillet, skin and trim removed and kept
- 1 tsp white miso paste
- 2 tsp red miso paste
- 3 spring onions, sliced
- 100g/3½oz fresh edamame beans
- micro coriander cress, to garnish
Method
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To make the cod with miso, place a small saucepan over a medium heat then add the sugar, mirin and sake. Allow to reduce a little then remove from the heat and whisk in the sugar and miso. Stir in the chilli bean paste and leave to cool.
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Once cool, put the fish into the cold marinade, cover and chill overnight.
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Pre-heat the oven to 200C/180C Fan/Gas 6.
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To make the smoked mackerel and coriander broth, add the dashi stock to a saucepan along with the ginger, coriander seeds and the skin and trim from the mackerel. Bring up to a simmer.
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After 5 minutes, place the two miso pastes in a small bowl or jug then ladle out enough broth to mix them together. Once mixed, add the miso pastes into the main stock and mix until incorporated. Simmer for 10 minutes.
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Meanwhile, remove the cod from the marinade. Place on a baking tray. Grill for 5 minutes so the top chars slightly then place in the oven for 8–10 minutes or until cooked through.
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When ready to serve, strain the stock through a sieve into serving bowls. Add the spring onions and edamame. Serve with the roasted cod and mackerel flaked on top and garnish with the micro coriander cress.
