Ingredients

• 75ml/3fl oz saké
• 75ml/3fl oz mirin (available from some supermarkets and Asian grocers)
• 225g/8oz white miso paste (available from some supermarkets and Asian grocers)
• 110g/4oz granulated sugar
• 4 x 200g/7oz cod fillets
• vegetable oil
• for deep frying
• 6 outer leaves savoy cabbage
• finely sliced
• ½ tsp soft brown sugar
• ½ tsp sea salt
• ¼ pointed cabbage
• finely sliced
• 2 tbsp chopped fresh coriander leaves
• ½ tsp sugar
• ½ tsp sea salt
• 1 tsp pink peppercorns
• 2 tbsp mirin
• 2 tbsp sesame oil
• ½ lime
• juice only

Directions

• For the cod
• place the saké and mirin into a saucepan and bring to the boil. Boil for 30 seconds to burn off the alcohol
• then reduce the heat.
• Add the white miso and stir to dissolve. Turn the heat back up and add the sugar
• stirring once more to dissolve. Remove from the heat
• transfer to a large bowl and allow to cool.
• Place the cod fillets into the cold miso mixture
• cover and place in the fridge for at least 24 hours
• preferably 48 hours.
• When you're ready to cook the cod
• preheat the grill to high and the oven to 200C/400F/Gas 6.
• Remove the cod from the miso mixture and wipe off any excess
• then place onto a baking sheet. Place under the grill for 2-3 minutes until golden
• then remove and place in the oven for ten minutes until cooked through.
• For the deep-fried cabbage
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the shredded savoy cabbage into the hot oil and fry for 30-45 seconds
• or until crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle over the sugar and salt.
• Meanwhile
• for the pink peppercorn dressed cabbage
• place the shredded pointed cabbage and coriander into a bowl.
• Place all the remaining ingredients into a pestle and mortar and pound together to make a light dressing. Pour over the cabbage and stir to combine.
• To serve
• divide the deep-fried cabbage equally among four serving plates. Top each pile of cabbage with a piece of cod and place a small pile of dressed cabbage on top of each cod fillet.