Miso, Ginger & Yuzu Glazed Cod with Sesame Green Beans & Sticky Rice
A twist on the Nobu classic. Fish works so well with the umami Japanese flavours of miso and mirin, and I’ve added a splash of vibrant citrus yuzu – a flavour between a grapefruit and an orange – and fresh ginger for some zing. Simple sides of sesame green beans and steamed sticky rice makes this a light and delicious meal full of Japanese flavour.
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
TIP: for a quicker weeknight meal – just brush some of the marinade straight over the top of skinless cod fillets, put on a baking tray and place in the oven at 200C/180Cfan for 8-10 minutes.