Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 4 tbsp white miso paste
- 1–2 tbsp soft brown sugar
- 100ml/3½fl oz sake
- 50ml/2fl oz mirin
- 2 cod fillets (about 300g/10½oz each), skin on and pin bones removed
- 2 tbsp vegetable oil
- 1 piece kombu
- 200ml/7fl oz fish stock
- 400g/14oz fresh clams, scrubbed clean (discard any broken or open clams)
- 1 banana shallot, chopped
- 1 garlic clove, finely chopped
- yuzu juice, to taste
- ¼ daikon (white radish or mooli), chopped
- 2 bok choi, chopped
- salt and freshly ground black pepper
- 50g/1¾oz pickled ginger, chopped, to serve
Method
Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2–3 days.
Preheat the oven to 220C/200C Fan/Gas 7. Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse.
Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor.
Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor.
Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6–8 minutes. Set aside and keep warm.
Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger.
