Black cod in citrus miso

Michael Craig

This recipe comes from chef Nic Watt, Masu Japanese Robata Restaurant & Bar, in Federal Street, Auckland.

Ingredients

2 Tbsp	Lemon juice
3 Tbsp	Miso paste, sweet white
1 Tbsp	Grapefruit juice
2 Tbsp	Mirin
2	Cod fillets, 180g each (Main)
1 Tbsp	Sake
2	Hajikami (pickled ginger stems)

Directions

1. Combine the white miso, lemon and grapefruit juices to form a wet marinade.
2. Add the mirin and sake and whisk until smooth.
3. Pour the marinade over the cod, reserving a little to serve as a sauce, cover and leave to marinate in the refrigerator overnight.
4. Remove the cod from the fridge and bring to room temperature.
5. Remove the cod from the marinade and cook on the BBQ, allowing the miso to caramelise and edges to colour, or until cooked through.
6. Serve with the pickled ginger stem and touch of the marinade on the side.

Tip:Hajikami is available at Japanese specialty stores.