Sticky Miso Cod with Choi Sum

    15m prep time
    30m total time
    Easy level
    13 ingredients

A nod to the infamous black cod served at the mighty Nobu restaurant. This dish really benefits from a good amount of time in the umami-rich marinade. The salt in the miso and soy draws out the moisture in the fish and gives in a much firmer and succulent texture. If you have time, give it a try; if not, the sauce and the glaze on the fish will still be totally delicious and a must try.

Method

Based on 4 servings, adjust as needed.

Step 1

👋 If you have time to marinade the cod, this will really improve the flavour and texutre

Step 2

Make the marinade by combining the miso paste, mirin, honey and soy in a small bowl. Give it a whisk to ensure the miso is well incorporated into the other ingredients before pouring it into a zip-lock bag. Add the cod loins and leave them to marinade for as long as you can. 30 minutes to 1 hour is good, 1-2 days is great!

Step 3

Prepare the choi sum by gently rinsing the leaves and cutting the stalks into manageable bite-size pieces. You can leave the leaves whole. Peel and slice the ginger into really thin matchsticks, grate the garlic and slice the spring onions.

Step 4

Preheat the oven to 200°c fan. Line a baking sheet with parchment paper and lay on the cod fillets. Brush with a little more of the marinade and place into the hot oven to cook for 10-12 minutes. Brush with a little more marinade halfway through cooking.

Step 5

While the fish is cooking, place a large frying pan onto the stove and add a dash of sesame seed oil. Once hot, add the ginger and garlic and fry for 10 seconds before adding the choi sum. Stir fry with a little of the remaining marinade if you have some or add a dash of soy sauce. Once wilted, turn off the heat. Add the chilli flakes if using and mix again.

Step 6

Cook the rice according to the packet instructions.

Step 7

Remove the cod from the oven (it should be slightly charred around the edges and a little opaque in the middle). Serve with the rice and the choi sum. Season with a little lime juice and sprinkle with sesame seeds.
  • Ingredients
  • Based on 4 servings
  • 2 tbsp Soy Sauce 1 x Sainsbury's Soy Sauce Reduced Salt 150ml
  • 2 tbsp Mirin 1 x Yutaka Mirin Sweet Rice Seasoning 150ml
  • 2 tbsp Runny Honey 1 x Sainsbury's Runny Honey 340g
  • 4 Cod Loins, patted dry 2 x Sainsbury's MSC Cod Loins, Taste the Difference 260g
  • 2 Pouches Cooked Sticky Rice, or dry rice cooked to your liking 2 x Tilda Microwave Rice Classics Sticky 250g
  • 2 Garlic Cloves, peeled and grated 1 x Sainsbury's Garlic
  • 4 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 1 Lime, cut into wedges 1 x Sainsbury's Limes x1
  • 15g Fresh Ginger, peeled and cut into thin matchsticks 1 x Sainsbury's Root Ginger Loose
  • 1 pinch Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 2 tbsp White Miso Paste 1 x Miso Tasty White Miso Light Soybean Paste 200g
  • 200g Choi Sum, or pak choy, washed and stalks cut into bite-size pieces 1 x Sainsbury's Choi Sum 200g
  • 2 tbsp Sesame Seeds, toasted for extra flavour 1 x Sainsbury's Sesame Seeds 50g
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