Ingredients

• 4 tbsp white miso paste
• 6 tbsp sake
• 2 garlic cloves
• finely grated
• 10g/¼oz fresh root ginger
• peeled and finely grated
• 2 tbsp caster sugar
• 1 tbsp rice wine vinegar
• 4 x 200g/7oz thick black cod fillet
• skin on
• splash vegetable oil
• 2 limes
• quartered
• micro salad
• to garnish
• 6 tbsp sesame seeds
• ½ tsp sugar
• 2 tbsp seasoned soy sauce
• 2 tbsp liquid dashi seasoning
• 2 good splashes of citrus juice
• such as yuzu lemon juice
• a dash of Japanese sansho pepper (use white pepper if you can’t get hold of this)
• 600g/1lb 5oz choi sum (you could also use pak choi or spinach)

Directions

• Mix all of the marinade ingredients together and place in a non-metallic bowl.
• For the black cod
• add the fish to the marinade
• cover with cling film and place in the fridge preferably overnight or a minimum of two hours.
• Preheat the oven to 180C/350F/Gas 4 (160C fan).
• Lightly oil a non-stick baking tray. Place the fish
• skin-side down onto the baking tray.
• Spoon over two tablespoons of the marinade and then bake for 10-12 minutes
• depending on the thickness of fish.
• Preheat the grill. Remove the fish from the oven
• place the remaining marinade over the fish
• place under the grill and cook until golden-brown.
• For the Chinese greens with sesame sauce
• heat a small non-stick frying pan and dry-fry the sesame seeds until just lightly golden-brown. Put into a pestle and mortar. Grind to nearly a paste
• but still with some texture.
• Add the sugar
• soy sauce
• dashi
• and citrus juice. Give a good grind to incorporate all the flavours. Add a couple of sprinkles of Japanese sansho pepper.
• Rinse the greens well
• trim the base of the stems and cut the rest into bite-sized pieces.
• Place a steamer on top of a pan of boiling water. Steam the broccoli for 1-2 minutes
• or until tender. Transfer to a suitable serving dish and spoon over the sauce.
• Serve the fish with the Chinese greens and with lime wedges and micro salad on the side.