Prep Time : 5m
Cooking Time : 10m
Servings Number : 1 - 2 people
This is an exceptional piece of fish that has been pre-marinated in white miso, which caramelises under the grill. The fish 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.
Ingredients
- 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
Method
- 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.