thumb-sized piece fresh root ginger, peeled and cut into thin batons
For the kimichi rice
1 tbsp vegetable oil
1 tsp sesame oil
250g/9oz cold cooked rice
1 tbsp sesame seeds, toasted
3 spring onions, finely chopped
300g/10½oz kimchi, finely chopped
200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste
1 bunch enoki mushrooms
For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours.
Preheat the oven to 220C/200C Fan/Gas 7.
Remove the fish from the marinade and pat dry with kitchen paper.
Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes.
Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through.
For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve.
Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds.