The rich, umami flavour of miso in this sticky Japanese-style marinade is a perfect pairing for fish.
The fish is wrapped in a foil parcel and baked in the savoury juices resulting in meltingly tender flesh with a satisfying flavour that is so easy and quick to create.
- 2 tbsp shiro miso
- 1 tbsp mirin
- 1 tbsp light soy sauce
- ½ tsp toasted sesame oil
- 30g fresh ginger, grated
- 2 sustainable cod fillets (around 150g each)
- 2 spring onions, finely sliced, plus extra to garnish
- Handful fresh coriander, plus extra to garnish
- Steamed rice and griddled pak choi
- Lime wedges
- Heat the oven to 200°C/180°C fan. Mix together the miso, mirin, soy sauce, sesame oil and ginger in a small bowl.
- Lay each piece of cod on a piece of foil large enough to enclose it, then spoon half the miso mix on top of each. Add the spring onions and coriander, then tightly seal to make parcels.
- Put the 2 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes. Divide the rice and pak choi between 2 plates. Unwrap the parcels, lift out the contents and serve the fish on top of the rice, with extra coriander and spring onions on the side. Add lime wedges for squeezing.
Yes, another fish dish. That’ll teach me to buy a whole side of salmon when it’s on offer.
From the western shores of India, this delicious baked fish dish looks very impressive when you serve it wrapped in banana leaves. As you unwrap it, release some mouth-watering aromas. If you can’t get banana leaves then you can use lightly oiled foil or baking parchment instead.
- 2 thick salmon fillets, skinned
- 1 tsp ground turmeric
- Fresh banana leaves (or oiled foil)
For the spice paste:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 50g creamed coconut
- 50g freshly grated coconut
- 2 fresh chillies, deseeded and chopped
- 50g fresh coriander, chopped
- 10g fresh mint, chopped
- 1 tsp crushed garlic
- 1tsp grated fresh ginger
- Juice of 1 lemon
- 1 tsp salt
- Preheat the oven to 180C.
- Make the spice paste by placing all the paste ingredients in a food processor and blending until fairly smooth.
- Place the fish fillets on a plate. Sprinkle with turmeric, rubbing it into the fish, and keep to one side.
- Cut the banana leaves into approx. 24cm squares and soften by dipping into a pan of hot water for a few seconds. Wipe dry and arrange on a work surface.
- Spread the spice paste on both the fish pieces.
- Place a piece of fish on each square and wrap it up like a parcel securing with bamboo skewers. If using foil, simply scrunch up to seal.
- Place the parcels on a baking sheet and bake in the oven to 12 minutes or until cooked through.
- Serve immediately with basmati rice, lemon wedges and maybe some minty yoghurt dip and poppadoms.