Miso cod with sake shiitake mushrooms
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Miso cod with sake shiitake mushrooms
A smart supper party dish for two that only takes 20 minutes to put together
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
370Kcal
Fat
13gr
Saturates
2gr
Carbs
28gr
Sugars
19gr
Fibre
4gr
Protein
33gr
Salt
5.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the miso cod
- 2 tbsp mirin
- 2 tbsp dark soy sauce
- 2 tbsp white miso (we used Miso Tasty)
- 1 tbsp dark brown sugar
- 2 chunky cod loin fillets
For the mushrooms and pak choi
- 2 tbsp sesame oil
- 2 pak choi, halved
- 2 garlic cloves, finely sliced
- 3cm root ginger, peeled and julienned
- 2 x 120g packs shiitake mushrooms, torn
- 3 tbsp sake (or dry sherry, vermouth or Chinese rice wine)
- 1 tbsp dark soy sauce
- ½ tsp cornflour
- pinch of chilli flakes
- steamed rice to serve
Step by step
- For the cod, whisk together the mirin, soy, miso and brown sugar in a shallow dish. Add the cod loins, turn to coat and leave to marinate for at least 30 minutes.
- Heat 1 tablespoon of the sesame oil in a large pan and fry the pak choi for a couple of minutes, cut-side down, until just colouring. Add a splash of water and cover the pan with a lid; cook until tender.
- Heat the remaining oil in a frying pan and fry the garlic and ginger for 2 minutes. Add the mushrooms and stir-fry for 4-5 minutes. Mix the sake, soy, cornflour and chilli flakes together and pour this over the mushrooms. Continue to cook for a couple of minutes, until the mushrooms are coated in a glossy sauce.
- Meanwhile, preheat the grill and line a baking tray with foil. Place the fish on the tray and spoon over any excess marinade. Grill for 6-8 minutes, until sticky and cooked through. Serve the fish with steamed rice, the pak choi and sake mushrooms.
