Ingredients

• 4 cod fillets
• skin on
• 2 limes
• juice only
• 80g/3oz white miso
• ¼ small bunch chervil
• finely chopped
• ½ small bunch dill
• finely chopped
• ½ small bunch parsley
• finely chopped
• butter for greasing
• olive oil
• for frying
• 2 daikons
• sliced on a mandolin
• then cut into circles using a 4cm cutter.
• 100g/3½oz caster sugar
• 180ml/6fl oz rice vinegar
• 1 nashi pear
• peeled and cut into pieces
• 2 baby turnips
• cut in half
• ¼ cucumber
• seeds removed and cut into pieces
• ¼ bunch pink radish
• cut in half
• 1 avocado
• peeled and cut into pieces
• 320g /11oz silken tofu
• 50ml/2fl oz soy sauce
• 30g/1oz caster sugar
• 7g siracha sauce
• 30ml/1fl oz sherry vinegar
• 40ml/1½fl oz sesame oil
• 120ml/4fl oz vegetable oil
• 1 lime
• zest only
• 2 tbsp chopped fresh coriander

Directions

• For the cod
• mix together the lime juice and miso
• then rub it onto the cod fillets. Mix the chopped herbs together in a bowl and dip the unskinned side of the cod into them
• then place on a sheet of buttered greaseproof paper.
• Heat the oil in a non-stick frying pan. Add the cod fillets
• herb-side down
• and cook for about 3 minutes on each side. Remove from the frying pan and set aside. When cool enough to handle
• remove the skin.
• For the pickled daikon
• mix the sugar and vinegar in 180ml//6fl oz water. Add the daikon and set aside.
• For the salad
• heat a large saucepan of boiling water and blanch the pear
• turnips
• cucumber and radishes. Drain and place in iced water
• then drain again.
• Mix all the ingredients in large bowl
• along with the avocado.
• For the dressing
• in a blender
• blend the tofu until smooth. Add all the other ingredients apart from the vegetable oil
• and pulse until everything binds together.
• Add the vegetable oil a little at a time
• while blending
• until the consistency resembles a loose pudding.
• To serve
• pour the dressing over the salad and mix then garnish with the pickled daikon. Place some greaseproof paper onto a serving plate and top with the cooked cod and grate over some fresh lime zest.