DUG’S BLUE EYE COD IN WHITE MISO & SAKE MARINADE
Ingredients
4 blue eye cod fillets (skin on)
1/4 cup of mirin
1/4 cup of sake
1/4 cup of white miso paste
2 tbsp caster sugar
Baby green beans
Edamame beans (shelled & blanched)
1 red chilli (finely sliced)
Jasmine rice (optional)
Method
Combine the mirin and sake together in a saucepan and bring to the boil for 20 seconds to burn off the alcohol in the sake. Reduce the heat to low and whisk in the miso paste making sure it is well combined. Once combined increase the heat to high and add the caster sugar, whisking until it dissolves - don't be lazy & not whisk it all the way through. Take off the heat & bring to room temp.
Pat dry the fish fillets and then cover them with the marinade. Cover in cling film and marinate for hours or even overnight if you really want the flavours to punch.
Blanch your baby green beans in some salted water and then drain and rinse under cold water, set aside.
Set your oven at 180 degrees. Frypan on the hob at medium high heat. Add a film of oil in the pan, grapeseed oil is good here. Wipe the excess marinade off the fillets but do so gently as you don't want to take it all off. Flesh side down for 2-3 minutes to get that caramelization then turn to skin side for another 2-3 mins. Then into the oven for 5 mins.
Warm your beans and edamame beans back up in a saucepan whilst the fish is in the oven.
Place the beans on the plate then skin side down add the fish. Garnish the chilli and serve with rice if you like. Serves 4.
