Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 2
For the black cod
- 1 tbsp vegetable oil
- 2 x 200g/7oz black cod fillets
- 150ml/5fl oz sake
- 150ml/5fl oz mirin
- 4 tbsp white miso paste
- 2 tbsp caster sugar
For the steamed greens
- 2 bok choi
- 2 pak choi
- 400g/14oz Chinese broccoli
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 garlic cloves, thinly sliced
- thumb-sized piece fresh root ginger, peeled and cut into thin batons
For the kimichi rice
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 250g/9oz cold cooked rice
- 1 tbsp sesame seeds, toasted
- 3 spring onions, finely chopped
- 300g/10½oz kimchi, finely chopped
- 200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste
- 1 bunch enoki mushrooms
Method
For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours.
Preheat the oven to 220C/200C Fan/Gas 7.
Remove the fish from the marinade and pat dry with kitchen paper.
Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes.
Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through.
For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve.
Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds.