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Miso-baked black cod
Fruit and vegetables
2
garlic
cloves, finely grated
10g/¼oz fresh root
ginger
, peeled and finely grated
2
limes
, quartered
micro
salad
, to garnish
2 good splashes of citrus juice, such as yuzu
lemon juice
600g/1lb 5oz choi sum (you could also use
pak choi
or spinach)
Cooking ingredients
4 tbsp white
miso
paste
2 tbsp
caster sugar
1 tbsp
rice wine
vinegar
splash
vegetable oil
6 tbsp
sesame seeds
½ tsp
sugar
2 tbsp seasoned
soy sauce
2 tbsp liquid dashi
seasoning
a dash of Japanese sansho pepper (use
white pepper
if you can’t get hold of this)
Meat, fish and poultry
4 x 200g/7oz thick black
cod
fillet, skin on
Other
6 tbsp sake
Back to recipe
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