Ingredients

  • 2 x 200g cod portions
  • 2 x whole mackerel, gutted and heads removed
  • 300g miso
  • 300g caster sugar
  • 100ml sake
  • 100ml mirin
To serve:
  • Salad cress

Method

Add the miso, sugar, sake and mirin to a pan and bring to the boil.  Simmer for three minutes then allow to cool. 

Pour the sauce over the fish and marinate it in the fridge for three days. 

Put the fish onto a tray and grill for eight minutes. 

Serve on a plate, garnished with micro cress and spoon over the extra sauce. 

Ingredients

  • 2 x 200g cod portions
  • 2 x whole mackerel, gutted and heads removed
  • 300g miso
  • 300g caster sugar
  • 100ml sake
  • 100ml mirin
To serve:
  • Salad cress

Method

Add the miso, sugar, sake and mirin to a pan and bring to the boil.  Simmer for three minutes then allow to cool. 

Pour the sauce over the fish and marinate it in the fridge for three days. 

Put the fish onto a tray and grill for eight minutes. 

Serve on a plate, garnished with micro cress and spoon over the extra sauce.