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Miso-baked cod with quick-pickled cucumbers, chilli fried beans and sushi rice

  • Timer Prep 150 min
    Cook 15 min
  • Chart 475.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Thick cuts are best the cod loin fillets. Thinly slice the cucumber. Halve the green beans.

Method

  1. 1 Prepare the miso marinade
  2. 2 Place all the marinade ingredients (except the cod) in a glass or plastic (non-reactive) dish, and mix well.
  3. 3 Pat the pieces of fish dry with paper towel, then add to the marinade and coat well.
  4. 4 Cover, and leave in the fridge to marinade for at least 2 hours, but preferably overnight.
  5. 5 Prepare the cucumber
  6. 6 Place the cucumber slices in a bowl and add salt.
  7. 7 Toss to coat, and set aside for 10 minutes.
  8. 8 Rinse under cold water to get rid of the salt, and drain well.
  9. 9 Transfer to a bowl, and dress with the mirin and rice vinegar.
  10. 10 Refrigerate until ready to serve (you can make this a day ahead).
  11. 11 Prepare the meal
  12. 12 Preheat oven to 230C.
  13. 13 Cook sushi rice according to pack instructions.
  14. 14 While it is cooking, prepare the beans and fish.
  15. 15 Transfer the cod fillets to a lined baking tray, spooning an extra tbsp of marinade over each fillet.
  16. 16 Bake for 10–15 minutes, depending on the thickness of your fish, then remove from the oven.
  17. 17 (The fish should be cooked through, and slightly caramelised / charred on the outside.)
  18. 18 To prepare the beans, heat up one tbsp sesame oil over medium-high heat in a large frying pan.
  19. 19 Add the green beans and chilli flakes, and stir fry for 3-4 mins (or until the beans just begin to soften).
  20. 20 Assemble the dish
  21. 21 Split the sushi rice evenly between four bowls, and top each with a fish fillet.
  22. 22 Add a spoonful of green beans, and some pickled cucumber.
  23. 23 Serve immediately.