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Miso Baked Black Cod

Extract from Hairy Bikers' Asian Adventure • By Hairy Bikers, Dave Myers, and Si King


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Hairy Bikers' Asian Adventure
After we’d attended a class in Tokyo on how to make our own miso, we decided to impress our teacher with our version of this delectable dish. You can use any good white fish but it should be nice and chunky. Hake steaks would work well. A squeeze of citrus really brings out the flavour so wedges of lime are essential.

Posted by Orion Books Published See Orion Books's 81 projects » © 2022 Hairy Bikers · Reproduced with permission. · Recipe from THE HAIRY BIKERS’ ASIAN ADVENTURE published by Weidenfeld & Nicolson in hardback at £20 (eBook £10.99)
  • Step 1

    Put all the marinade ingredients in a plastic or glass bowl – it must be non-metallic because of the vinegar in the marinade – and mix well. Add the pieces of fish, cover the bowl with cling film and leave in the fridge to marinate for at least 2 hours, but preferably overnight.

  • Step 2

    When you’re ready to cook your fish, preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly oil a non-stick baking tray, then place the fish, skinside down, on the baking tray. Spoon 2 tablespoons of the marinade over the fish and put the tray in the oven.

  • Step 3

    Bake for 10–12 minutes, depending on the thickness of your fish. Meanwhile, preheat the grill. Remove the fish from the oven, spoon over the remaining marinade and put the tray under the hot grill until the fish has turned a lovely golden brown.

  • Step 4

    Serve at once with lime wedges on the side. Great with our Asian greens with a sesame sauce

  • Step 5


    Serves 4

    6 tbsp sesame seeds
    1/2 tsp sugar
    2 tbsp seasoned soy sauce
    2 tbsp liquid dashi
    2 good splashes of yuzu juice or lemon juice
    Japanese sansho pepper
    600g choi sum (or other greens)

    Heat a small non-stick frying pan, add the sesame seeds and toast them gently until they’ve turned lightly golden. Keep a close eye on them so they don’t burn. Tip the toasted seeds into a pestle and mortar and pound them until they have nearly turned to a paste but still have some texture.

    Add the sugar, soy sauce, dashi and yuzu juice and give it all another good pound to incorporate all the flavours. Sprinkle with a little Japanese pepper – you can use ordinary white pepper if you can’t get sansho.

    Rinse the greens well, trim the base of the stems and cut the rest into bitesized pieces.

    Put a pan of water on to boil. Put the greens in a steamer and steam over the boiling water for a couple of minutes until tender. Tip them into a warm serving dish and spoon the sauce on top.

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