Black cod with wild rice salad
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeEgg-freeNut-free
Tender miso-marinated black cod, seared and oven-baked until caramelised, served over a vibrant wild and sushi rice salad with cucumber, radish, avocado, edamame and toasted nori, finished with a tangy sesame, soy and wasabi dressin
Ingredients
For the cod
For the dressing
- 3 tbsp rice wine vinegar
- 2 tbsp light soy sauce
- 1 tbsp runny honey
- ½ tsp very finely chopped fresh root ginger
- ½ tsp wasabi
- 1 tbsp toasted sesame oil
- 2 tsp sesame seeds, toasted
For the wild rice salad
- 50g/1¾oz cooked wild rice
- 100g/3½oz cooked sushi rice
- ¼ cucumber, chopped
- 4 radishes, sliced
- 4 spring onions, chopped
- 100g/3½oz edamame beans, blanched
- 5 sheets nori seaweed, toasted and shredded
- ½ avocado, sliced, to serve
Method
To make the cod, bring the sake and mirin to the boil in a small saucepan. Remove from the heat and whisk in the miso and sugar. Leave to cool.
Marinate the fish in the miso mixture in the fridge for 2–3 days.
Preheat the oven to 200C/180C Fan/Gas 6.
Remove the fish from the marinade and scrape off the excess.
Sear the cod in a hot frying pan on both sides for 2–3 minutes.
Transfer the fish to a roasting tin and cook in the oven for 6–8 minutes.
To make the dressing, whisk all of the ingredients together in a jug.
To make the salad, toss all of the ingredients together in a large bowl and mix in the dressing.
Serve the cod, wild rice salad and avocado slices in bowls.
