Miso-marinated black cod, soba noodles and green tea broth
by
- Main
- medium
- 4
- 1 hour 15 minutes, plus 12 hours marinating time
PT1H15M
PT12H
Dave Watts' ingenious miso-marinated cod recipe is a feast of Japanese flavours, with mirin, sake, kombu and bonito flakes complementing heavenly black cod. The more unusual ingredients can be found in a Japanese supermarket or online.
Discover more:
Share recipe
Related recipes
Related recipes
Fennel-smoked black cod with warm bean salad
Macadamia-crusted black cod fillet with orzo and salsa verde
Glazed black cod with a verjuice sauce and crunchy grapes
Spice-crusted black cod, onion sauce, shiitake and asparagus
Black cod with red onion jam, peas and broad beans
Ingredients
Metric
Imperial
Marinated black cod
- 4 black cod fillets, pin-boned with skin left on
- 200g of miso paste
- 40g of rice wine vinegar
- 75g of mirin
- 40g of sake
- 75g of light soy sauce
Green tea broth
- 6g of green tea leaves
- 1000ml of water, cold
- 40g of kombu, chopped and rinsed
- 30g of bonito flakes, or 7g of dashi powder
Chinese greens
- 4 pak choi
- 1 head of Chinese leaf, 4 large leaves only
- 1 dash of sesame oil
- salt
Soba noodles
- 160g of soba noodles
- salt
Equipment
- Blender
- Chinois
Method
1
Begin by preparing the marinade. Place all of the ingredients (apart from the cod fillets) in a blender and blitz until combined
- 200g of miso paste
- 40g of rice wine vinegar
- 75g of mirin
- 40g of sake
- 75g of light soy sauce
2
Place the fillets in a suitable container so they are close together but not squashed, then pour over the marinade to submerge. Alternatively, place the fillets in a suitable resealable bag with the marinade and squeeze out as much air as possible. Leave to marinate in the fridge for 12 hours
- 4 black cod fillets, pin-boned with skin left on
3
For the green tea broth, place the water and kombu in a pan and bring to the boil. Once boiling, remove from the heat and set aside to steep for 5 minutes
- 1000ml of water, cold
- 40g of kombu, chopped and rinsed
4
Place the green tea leaves and bonito flakes or dashi powder in a large pan and pass the kombu stock through a fine chinois into the pan. Bring to the boil, then immediately remove from the heat. Allow to steep for 5 minutes, then pass through a fine chinois, taste and set aside until ready to serve
- 6g of green tea leaves
- 30g of bonito flakes, or 7g of dashi powder
5
To cook the cod, preheat the grill to the highest setting and adjust the oven tray to sit 10-12cm below the grill
6
Remove the cod from the marinade and let any excess drip off, but do not wipe it away. Place the fillets skin-side up on a tray lined with parchment paper and place under the grill
7
Grill for 5-6 minutes for a thick piece of cod and 1-2 minutes less for smaller portions. Leave to rest for a few minutes and allow the residual heat to finish the cooking process
8
Blanch the soba noodles in salted boiling water for 2-3 minutes, then refresh in iced water
- 160g of soba noodles
- salt
9
Meanwhile, prepare the Chinese greens. Remove and discard a small amount of the base from the pak choi and separate all of the leaves. Cut the leaves into thin and thick strips, leaving some intact for presentation
- 4 pak choi
10
Cut the Chinese leaf leaves into thin and thick strips of a similar size and cook all of the vegetables in salted boiling water for 5-10 seconds so they retain a good crunch. Strain and toss in a dash of sesame oil and season with salt to taste
- 1 head of Chinese leaf, 4 large leaves only
- 1 dash of sesame oil
- salt
11
Reheat the soba noodles in the green tea broth for 1 minute, then arrange onto plates with the cod and vegetables. Spoon over the broth and serve immediately
You may also like
Miso-marinated black cod, soba noodles and green tea broth
SITES
INFORMATION
© Great British Chefs 2019