Delicious miso black cod recipe

Miso Black Cod, featured in The Hairy Bikers' Asian Adventure by Si King and Dave Myers, published by Weidenfeld & Nicolson. Picture: PA Photo/Weidenfeld & Nicolson.
Miso Black Cod, featured in The Hairy Bikers' Asian Adventure by Si King and Dave Myers, published by Weidenfeld & Nicolson. Picture: PA Photo/Weidenfeld & Nicolson.

Here is a recipe for Miso black cod:

ingredients

(Serves 4)

4 x 200g thick black cod fillet, skin on

Vegetable oil, for greasing

2 limes, quartered

For the marinade:

4tbsp white miso paste

6tbsp sake

2 garlic cloves, finely grated

10g fresh root ginger, peeled and finely grated

2tbsp caster sugar

1tbsp seasoned rice vinegar

Method

Put all the marinade ingredients in a plastic or glass bowl - it must be non-metallic - and mix well.

Add the fish, cover the bowl with cling film and leave in the fridge for at least two hours preferably overnight.

Preheat the oven to 180C/Fan 160C/Gas 4. Lightly oil a non-stick tray, put fish, skin side down, on it. Spoon two tablespoons of marinade over the fish and bake for 10 to 12 minutes in the oven.

Remove the fish from the oven, spoon over remaining marinade and put the tray under grill until golden brown.