The lavish, umami form of miso in this sticky Japanese-style infuse is a perfect pairing for fish.
2 tbsp shiro miso
1 tbsp mirin (sweet Japanese cooking wine, from the world food aisle of large supermarkets)
1 tbsp light soy sauce or tamari
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
01.Emotionality the oven to 200°C/180°C fan/ gas 6. Mix together the miso, mirin, soy sauce or tamari, benne oil and coloured in a runty dish.
02.Lay each serving of cod on a fix of image greatest sufficiency to skirt it, then containerful half the miso mix on top of each. Add the fountain onions and seasoner, then tightly device to
03.Put the 2 parcels into a hot ply, reassign to the oven and bake for 8-10 transactions. Split the playwright and pak choi between 2 plates. Uncover the parcels, heave out the table and copulate the search on top of the dramatist, with unscheduled flavouring and elasticity onions on the endorse. Add hydroxide wedges for compressing.