Serves : 2 servings
Preparation time : 15 minutes
Cook : 20 minutes
- 2 chunky cod loins, about 200 g (7 oz) each
- sunflower oil, for oiling
- 250 g (8 oz) piece daikon, peeled, ends trimmed and halved widthways
- 3 tablespoons black sesame seeds
- ½ teaspoon caster sugar
- 1 tablespoon seasoned soy sauce
- 1 tablespoon liquid dashi
- 1 teaspoon yuzu juice or lemon juice
- 300 g (10 oz) choi sum and pak choi, stems trimmed and leaves cut into bite-sized pieces
For the marinade
- 2 tablespoons white miso paste
- 3 tablespoons sake
- 1 garlic clove, crushed
- 2.5 cm (1 inch) piece fresh root ginger, peeled and finely grated
- 1 tablespoon caster sugar
- 2 teaspoons mirin
Preparation Method :
1) In a shallow dish, mix together all the marinade ingredients, add the cod and turn to coat in the marinade. Cover and leave to marinate in the refrigerator for 2–3 hours, or overnight
2) Lightly oil a baking sheet. Using a spiralizer fitted with a 6 mm (¼ inch) flat noodle blade, spiralize the daikon.
3) Place the fish on the prepared baking sheet and spoon over 1 tablespoon of the marinade. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes.
4) Preheat the grill to high. Remove the fish from the oven, spoon the remaining marinade over the fish and grill for about 4–5 minutes, until golden brown and cooked through.
5) Meanwhile, toast the sesame seeds in a dry frying pan for 2–3 minutes. Transfer to a mortar and pestle and grind to nearly a paste, but still retaining some texture. Add the sugar, soy sauce, dashi and citrus juice and grind to incorporate all the flavours.
6) Place the spiralized daikon and the choi sum and pak choi in a steamer over a pan of boiling water. Steam for 3–4 minutes or until tender.
7) Divide the daikon noodles and greens between 2 plates and drizzle over the dressing. Top with the cod and serve immediately.
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