Miso black cod with clams

1. 1

   Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2-3 days. 

2. 2

   Preheat the oven to 220C/200C Fan/Gas 7. Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse. 

3. 3

   Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor.

4. 4

   Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor.

5. 5

   Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6-8 minutes. Set aside and keep warm.

6. 6

   Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger. 

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.