Introduction
Discover an exquisite culinary journey with our Miso, Ginger & Yuzu Glazed Cod, a delightful twist on the renowned Nobu classic. This dish masterfully combines the rich umami Japanese flavors of miso and mirin with a vibrant splash of citrusy yuzu – a unique fruit offering a captivating blend of grapefruit and orange notes – and the zesty kick of fresh ginger. Paired with simple yet elegant sides of crisp sesame green beans and perfectly steamed sticky rice, this meal is a light, delicious, and authentic Japanese experience. For an ultimate indulgence, consider using buttery and succulent black cod; while a bit pricier, it promises an unforgettable special treat.
Table of contents
Ingredients
For the Cod and Marinade:
- 4 tbsp white miso
- 4 tbsp mirin
- 2 tbsp light brown or granulated sugar
- 1 tbsp yuzu juice, plus an extra dash if needed
- 2 tsp soy sauce
- 4 cm fresh root ginger, peeled, finely grated
- 4 x 200g thick cod loin fillets, skin-on, boneless (from a sustainable source)
For the Sides:
- 350g fine green beans, trimmed
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp honey
- 2 tsp toasted sesame seeds
- 300g sushi/Japanese short grain rice, washed until runs clear, soaked for 30min
- 2 tsp furikake seasoning (optional)
Method
Step 1: Prepare the Marinade
Combine the white miso, mirin, sugar, yuzu juice, soy sauce, and grated ginger in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring continuously, until it thickens slightly. Remove from heat and allow to cool. Reserve 1 tablespoon of the marinade for later, and pour the rest into a glass dish.
Step 2: Marinate the Cod
Add the cod fillets to the glass dish with the marinade and gently toss to coat each piece thoroughly. Cover the dish and chill in the refrigerator to marinate for 1-2 hours. This step is crucial for the cod to absorb the rich, complex flavors.
Step 3: Cook the Sticky Rice
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Meanwhile, place the rinsed rice in a saucepan with 380ml of water and a good pinch of salt. Bring it just to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and cook for 12 minutes. Remove from heat and let it rest for 10 minutes without lifting the lid. Stir the rice from the bottom to release any excess moisture. Sprinkle with furikake seasoning (optional) before serving.
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Step 4: Prepare the Sesame Green Beans
Bring a saucepan of salted water to a boil. Blanch the trimmed green beans for 2-3 minutes, or until they are tender-crisp. Drain the beans and return them to the pan. In a small bowl, whisk together the soy sauce, honey, and mirin, then pour this mixture over the beans. Toss to coat evenly and sprinkle with toasted sesame seeds. Keep warm until ready to serve.
Step 5: Sear and Bake the Cod
Gently wipe off any excess marinade from the cod fillets. Heat an ovenproof non-stick frying pan over medium-high heat and add a little oil. Place the cod fillets skin-side up and cook for 1-2 minutes until the skin turns golden brown. Carefully flip the fish over and cook for another 2-3 minutes until the skin begins to crisp and turn golden brown. Brush the reserved tablespoon of marinade over the seared side. Transfer the pan to the preheated oven and bake for 6-8 minutes, or until the fish is cooked through and flakes easily, depending on the thickness of your fillets.
Step 6: Serving Suggestion
Serve the perfectly glazed miso cod fillet on top of the vibrant sesame green beans, accompanied by a side of fluffy sticky rice. Enjoy this harmonious blend of Japanese flavors!
Miso, Ginger & Yuzu Glazed Cod with Sesame Green Beans & Sticky Rice
Equipment
- Small Saucepan
- Glass dish
- Ovenproof non-stick frying pan
Ingredients
Cod and Marinade
- 4 tbsp white miso
- 4 tbsp mirin
- 2 tbsp light brown or granulated sugar
- 1 tbsp yuzu juice plus an extra dash if needed
- 2 tsp soy sauce
- 4 cm fresh root ginger peeled, finely grated
- 4 x 200g thick cod loin fillets skin-on, boneless
Sides
- 350 g fine green beans trimmed
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp honey
- 2 tsp sesame seeds toasted
- 300 g sushi/Japanese short grain rice washed until runs clear, soaked for 30min
- 2 tsp furikake seasoning optional
Instructions
- Put the marinade ingredients into a small saucepan over a medium heat and bring to a boil. Simmer for 2-3 minutes until it thickens slightly. Allow to cool.
- Reserve 1 tbsp of marinade. Pour the rest over the fish in a glass dish. Cover and chill to marinate for 1-2 hours.
- Cook the rice with 380ml water and salt. Bring to boil, then simmer covered for 12 mins. Rest for 10 mins. Sprinkle with furikake.
- Blanche the beans for 2-3 mins. Drain and toss with soy sauce, honey, mirin, and sesame seeds. Keep warm.
- Sear the fish skin-side up for 1-2 mins, then flip and cook for 2-3 mins. Brush with reserved marinade.
- Place in the oven at 180C for 6-8 mins until cooked through. Serve the cod on top of the beans with a side of sticky rice.
Notes
Pro Tips
For a Quicker Weeknight Meal: If you’re short on time, simply brush some of the marinade directly over skinless cod fillets. Place them on a baking tray and bake in the oven at 200°C (180°C fan) for 8-10 minutes, or until the fish is cooked through. This method offers a delicious and efficient alternative for busy evenings.
