Black cod with steamed greens and kimchi rice

Black cod is a white fish that has a silky texture with a sweet, delicate flavour.

Ingredients

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

1. 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.

2. Preheat the oven to 220C/200C Fan/Gas 7.

3. Remove the fish from the marinade and pat dry with kitchen paper.

4. 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.

5. 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.

6. 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.

7. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds.

Source: BBC