Miso Glazed Cod with Blackened Pak Choi and Furikake
I love miso glazed cod in Japanese restaurants and just had to learn how to cook it at home, I was surprised at how easy it is to do! The most important thing is obviously the cod, so I went to the fishmonger at Wholefoods and bought these beautiful, thick and freshly cut pieces of fillet. The glaze is very easy to make and has just four components, it's not a lengthy process but you should leave the fish to marinate for at least an hour to get maximum flavour. I just learned about furikake seasoning and it's amazing!!! Traditionally used for seasoning rice but it also works really well on vegetables, so I've simply fried pak choi halves in a tiny bit of ground nut oil and then sprinkled with furikake. It takes about 6 minutes, it's utterly delicious and that little bit different. Serve with wasabi peas.
2 thick cut pieces of cod fillet
2 tbsp miso paste, I used Sainsbury's
1 tbsp mirin or Chinese cooking wine
1 tsp toasted sesame oil
20g dark muscovado sugar
2 pak choi bulbs, sliced in half
Ground nut oil
Furikake seasoning, I used Sanchi Furikake from Wholefood's
Wasabi peas, to serve
To make the miso glaze mix the muscovado sugar and mirin together until the sugar has completely dissolved. Now stir in the toasted sesame oil and miso paste.
Pat down the cod fillets using kitchen towel and place in a bowl. Slather with the miso paste, cover and refrigerate for 1 hour at least.
To cook the fish, preheat the oven to 200C and place a baking tray in to warm. On the hob, heat a non stick pan over a high heat and place the cod in skin side down. Cook for 2-3 minutes until the skin is caramelised and browned, flip and continue to cook on the other side for 2-3 minutes, until browned. Transfer the fish onto the preheated baking and pop into the oven for 6-8 minutes or until the fish flakes easily, this will depend on thickness.
While the cod is in the oven, heat a non stick pan over a medium to high heat with a little ground nut oil. Place the pak choi halves in face down, cover the pan and cook for 2-3 minutes until the flesh is beginning to blacken, flip over and cook for a further 2 minutes covered.
To serve; divide the cod and pak choi onto two plates, sprinkle with furikake and enjoy!