Black cod with saikyo miso and sesame spinach

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves 4

By John Torode
From Saturday Kitchen


  • 4 black cod fillets, about 150–200g/5½–7oz each, pin-boned
  • 4 stalks hajikami or 50g/1¾oz pickled ginger, to serve
  • 50g/1¾oz lotus root or taro chips, to serve, optional

For the saikyo miso

  • 50ml/2fl oz sake
  • 100ml/3½fl oz mirin
  • 400g/14oz white miso paste
  • 125g/4½oz caster sugar

For the sesame spinach

  • 200ml/7fl oz dashi stock or fish stock
  • 2 tbsp dark soy sauce
  • 1 tbsp caster sugar
  • 500g/1lb 2oz large leaf spinach
  • 50g/1¾oz sesame seeds
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