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Soy-glazed, blackened cod loin, pickled kohlrabi, pak choi and shiitake mushrooms

soy-glazed, blackened cod loin, pickled kohlrabi, pak choi and shiitake mushrooms

Soy-glazed, blackened cod loin, pickled kohlrabi, pak choi and shiitake mushrooms

Name: Soy-glazed, blackened cod loin, pickled kohlrabi, pak choi and shiitake mushrooms
Total time: 40 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 skinless cod fillet about 140g each; 2 pak choy halved; a handful coriander to serve; a small handful dill to serve; olive oil; 25ml sake; 25ml mirin; 150ml white miso; 75g white caster sugar; 250ml rice vinegar; 75g white caster sugar; 1 tsp salt; 25ml mirin; ¼ purple kohlrabi finely sliced; ¼ white kohlrabi grated; 250g shiitake mushrooms or dried shiitake soaked; 50ml mirin; 25ml sake; 100ml light soy sauce; 10ml oyster sauce; 1 strip of peel orange; 1 star anise

Published: December 19, 2014 at 2:33 PM

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Serves 4

A little effort

Total time: 40 mins

+ marinating overnight

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The best blackened cod recipe. Marinated in miso with pak choi and shiitake mushrooms this dish from London's The City Barge pub will impress your friends.

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Ingredients

Nutrition

4 skinless cod fillet

about 140g each
2 pak choy

halved
a handful coriander

to serve
a small handful dill

to serve
olive oil

den miso

25ml sake
25ml mirin
150ml white miso
75g white caster sugar

pickled kohlrabi

250ml rice vinegar
75g white caster sugar
1 tsp salt
25ml mirin
¼ purple kohlrabi

finely sliced
¼ white kohlrabi

grated

poached shiitake

250g shiitake mushrooms or dried shiitake

soaked
50ml mirin
25ml sake
100ml light soy sauce
10ml oyster sauce
1 strip of peel orange
1 star anise

Nutrition: per serving

kcal235
fat2g
carbs20.3g
fibre5.5g
protein30.7g
salt1.7g

Method

step 1

To make the den miso, put all ingredients in a pan and whisk over a medium heat until the sugar has dissolved. Cool and store in an airtight container in the fridge (this will last up to 3 months). Spread 1 tbsp of den miso on each cod fillet, cover and marinate in the fridge overnight. Save any you have left.
step 2

Heat all the pickle ingredients, except the kohlrabi, in a pan until the sugar has dissolved (do not boil). Add the kohlrabi to the hot pickle mix, leave to cool and keep at room temperature for at least 3 hours or overnight.
step 3

Heat the oven to 200C/fan 180C/gas 6. To make the poached shiitake, cut the fresh shiitake (or dry shiitake that’s been soaked) into quarters, put all the ingredients into a pan with 500ml water and bring to the boil. Turn down and simmer for 10 minutes.
step 4

Meanwhile, put the cod fillet on a piece of baking paper flesh-side down, then put the paper directly into a hot frying pan for 2 minutes until the fish starts to caramelise. Transfer the cod to an ovenproof dish, caramelised-side up, removing the paper and finish for 5-6 minutes in the oven.
step 5

Add the pak choy to the simmering shiitake pickling liquid for 3 minutes or until wilted. Put the wilted pak choy and poached shiitake into a bowl with some of the poaching liquid. Put the cod on top, garnish with the pickled kohlrabi, coriander and dill. Use some of the leftover den miso marinade to drizzle over the cod, and add a small drizzle of olive oil to give the blackened cod a shine.

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