Miso Murray cod

Recipe by: Alex Wood

INGREDIENTS

  • 4 x fillets Murray cod
  • 3 tsp salt
  • 90mL sake
  • 45mL mirin
  • 1 tsp sugar
  • 100g white miso paste

METHOD

  1. Place Murray cod fillets on a plate/tray and season with 3 tsp salt. Leave for 30 minutes, allowing the salt to draw out moisture.
  2. In a bowl/tray (for marinating the fish overnight in the fridge), mix the miso paste, sugar, mirin, and 45mL sake.
  3. Wash the salt from the fish using the remaining 45mL sake, and pat dry with paper towel.
  4. Add fish to the marinade and coat. Seal the container and let marinate in fridge overnight.
  5. To cook, preheat oven to 180ºC.
  6. Wipe off all marinade (excess marinade will burn) from fillets, and place skin up on a lined baking tray.
  7. Bake for approx. 20 minutes, depending on thickness of fillets. Do not flip.
  8. Serve! Recommended sides include steamed rice, miso soup, sautéed broccolini, and sautéed mushrooms.