Ingredients

• 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
• 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
• 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

Directions

• 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.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Remove the fish from the marinade and pat dry with kitchen paper.
• 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.
• 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.
• 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.
• Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds.