Black cod with steamed greens and kimchi rice

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the black cod

  • 1 tbsp vegetable oil
  • 2 x 200g/7oz black cod fillets
  • 150ml/5fl oz sake
  • 150ml/5fl oz mirin
  • 4 tbsp white miso paste
  • 2 tbsp caster sugar

For the steamed greens

  • 2 bok choi
  • 2 pak choi
  • 400g/14oz Chinese broccoli
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 garlic cloves, thinly sliced
  • 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
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