Miso cod with mackerel and coriander broth
This flavoursome supper for two from Saturday Kitchen uses an Asian-inspired broth and marinated, pan-fried cod fillets.
Ingredients
For the cod with miso
- 1 tbsp caster sugar
- 1 tbsp mirin
- 2 tsp sake
- 2 tbsp white miso paste
- ½ tbsp Korean chilli bean paste
- 2 x 200g/7oz pieces thick-cut cod fillets
For the smoked mackerel and coriander broth
- 500ml/18fl oz dashi stock
- 2cm/¾in piece fresh root ginger, peeled and sliced
- 1 tbsp coriander seeds, crushed
- 1 smoked mackerel fillet, skin and trim removed and kept
- 1 tsp white miso paste
- 2 tsp red miso paste
- 3 spring onions, sliced
- 100g/3½oz fresh edamame beans
- micro coriander cress, to garnish
Method
To make the cod with miso, place a small saucepan over a medium heat then add the sugar, mirin and sake. Allow to reduce a little then remove from the heat, add the miso and whisk until the sugar has dissolved. Stir in the chilli bean paste and leave to cool.
Once cool, put the fish into the cold marinade, cover and chill overnight.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the smoked mackerel and coriander broth, add the dashi stock to a saucepan along with the ginger, coriander seeds and the skin and trim from the mackerel. Bring up to a simmer.
After 5 minutes, place the two miso pastes in a small bowl or jug then ladle out enough broth to mix them together. Once mixed, add the miso pastes into the main stock and mix until incorporated. Simmer for 10 minutes.
Meanwhile, preheat the grill to high and remove the cod from the marinade. Place on a baking tray and grill for 5 minutes until the top chars slightly then place in the oven for 8–10 minutes or until cooked through.
When ready to serve, strain the stock through a sieve into serving bowls. Add the spring onions and edamame. Serve with the roasted cod and mackerel flaked on top and garnish with the micro coriander cress.