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Miso Marinated Black Cod with Pickled Mooli
Miso Marinated Black Cod with Pickled Mooli
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Feeds 1 - 2 people 
Prep time 5m
Cook time 10m
Description
This is an exceptional piece of fish that has been pre-marinated in white miso, which caramelises under the grill. The black cod should be cooked close to the grill to ensure that the surface turns golden (a little black at the edges is absolutely fine) while the fish cooks to perfect pearlescent flakes. We serve it with quick-pickled mooli, for a dish that’s full of exciting contrasts.
- 2 miso marinated black cod
- 10 shiso leaves
- 1 mooli, peeled and finely sliced
- 4 tablespoons rice vinegar
- 3 teaspoons caster sugar
- 1 teaspoon sea salt
- White rice to serve
- Preheat the grill to medium (180C).
- Combine the rice vinegar, sugar and salt in a bowl and add the sliced mooli with a splash of water. Stir well to combine and set aside.
- Cook the fish under the grill for 8-10 minutes, until caramelised and cooked through.
- Serve on top of shiso leaves, with plenty of steamed rice and the pickled mooli.
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Ingredients you will need
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Green Shiso Leaves, 8g£6.50Introducing Green Shiso Leaves: The Exotic Asian Garnish and Ingredient! What is shiso leaf? Green Shiso Leaves, renowned for their exquisite flavour and captivating appearance, are herbs that have become an integral part of the culinary world. Frequently used by talented chefs in Japanese resta... -
White Mooli, x 3£10.95Discover White Mooli - Asian Delight! Mooli, also known as Daikon, is a large white radish that looks similar to horseradish but holds a peppery taste. These root vegetables have smooth skin and are translucent inside. White mooli can be enjoyed raw or cooked. They absorb all flavours when cooked b... -
Made famous by the restaurant Nobu, this dish has inspired and delighted foodies from all corners of the globe! If you’re new to cooking fish at home, this ready-to-cook black cod fillet is perfect as it is marinated in a miso based-glaze, adding a deliciously sweet and oniony flavour, which cara...
