Black Cod

Cook Time 15 minutes + marinating time

Servings 2


1 tbsp vegetable oil

2 x (200g) black cod fillets (or barramundi/ trevalli)

150ml sake

150ml mirin

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.


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