Cook Time 15 minutes + marinating time
1 tbsp vegetable oil
2 x (200g) black cod fillets (or barramundi/ trevalli)
4 tbsp white miso paste
2 tbsp caster sugar
For the steamed greens
2 bok choy, stalks finely diced, leaves chopped into large chunks
2 pak choi, stalks finely diced, leaves chopped into large chunks
400g Chinese broccoli (optional)
1 tbsp light soy sauce
3 tbsp dark soy sauce
2cm knob ginger
1 garlic clove, thinly sliced thumb-sized piece
For the cod, put the sake, mirin, miso paste, and sugar into a medium saucepan and bring the boil. Take off the heat and allow it to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours.
Preheat the oven to 220°C.
Remove the fish from the marinade and pat dry with kitchen paper.
Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Fresh root ginger, peeled and cut into thin batons.
For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the stalks of the greens and splash of water to steam-fry. Add the leaves and then the light and dark soy sauces and serve.