Marinated Cod

Ingredients

• 325 g white miso paste
• 75 ml mirin (or grapefruit juice)
• 175 g cane sugar
• 150 ml sake (or fish stock)
• 4 cod fillets with skin, 180 g each
• 4 tbsp sesame seeds
• 1 small garlic clove
• 3 tbsp Soy sauce
• 2 tbsp rice vinegar
• 150 g snow peas
• Pepper
• 1 tbsp oil
• Salt
• 200 g soba noodles
• 2 tsp sesame oil

Instructions

1. 1.

   Bring miso paste, mirin, sugar and sake to a boil while stirring, then simmer over medium heat for 7 minutes. Remove 5 tbsp of the sauce, let cool, cover and refrigerate. Pour remaining miso marinade from the pot into a shallow baking dish and allow it to cool completely.

2. 2.

   Wash fish, pat dry, coat in the miso marinade, cover with plastic wrap and marinate in the refrigerator for 2 days.

3. 3.

   On the day of preparation, toast sesame seeds in a pan without oil.

4. 4.

   Grind toasted sesame in a mortar until oil is released. Peel garlic, add it, and grind into a smooth paste.

5. 5.

   Stir the resulting paste with soy sauce, rice vinegar and a pinch of sugar.

6. 6.

   Wash snow peas, trim them, and cut lengthwise into very thin strips.

7. 7.

   Remove fish from the marinade and pat dry.

8. 8.

   Season with pepper. Heat oil in a non-stick pan and sear the fish on each side until crisp.

9. 9.

   Sprinkle salt to taste, place fish in a baking dish and bake on the oven rack in a preheated oven at 200 °C (180 °C fan or gas level 3) for 10–13 minutes.

10. 10.

    Cook noodles according to package instructions. Add snow peas one minute before the end of cooking time. Drain in a colander, let drain, then mix with sesame oil. Plate noodles, top with baked fish, and garnish with sesame sauce and reserved marinade.