Miso Cod with Spring Onion, Eggplant and Pomegranate Salad

miso cod
Serves 4

Prep time: one hour

Marinade:

Ingredients

  • 1/3 cup white wine
  • ½ cup mirin
  • 1 Tablespoon sugar
  • 2 Tablespoons sesame oil
  • 2 Tablespoons soy sauce
  • ½ teaspoon salt
  • 4 pieces of cod, approximately 6 ounces each (salmon can also be used)
  • 1 Tablespoon black sesame seeds for garnish, toasted


Salad:

Ingredients

  • Seeds of one pomegranate
  • 3 spring onions, thinly sliced
  • 2 medium-sized eggplant, cubed into 1” pieces
  • 1 teaspoon grated ginger
  • zest of one lime
  • handful of coriander leaves
  • 6 Tablespoons canola oil for frying – (this will do for two batches of eggplant)
  • Sea salt to taste


Dressing:

Ingredients

  • 2 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce
  • ½ Tablespoon sugar
  • 1 Tablespoon sesame oil
  • 1 crushed clove of garlic


Directions

  1. Mix together ingredients for marinade. 
  2. Put cod into marinade, covering fish so that it is fully coated, and allow to marinate in refrigerator for at least 4 hours.
  3. Remove cod from marinade and sear on the grill for two minutes on each side. 
  4. Transfer cod to an ovenproof dish, pour the marinade over them again and allow to cook at 375 degrees for ten minutes.
  5. Toast black sesame seeds in a pan on low to medium heat for four minutes, then set aside.


Salad: 

Directions

  1. Cut the eggplant into half-inch cubes and fry them in two batches in the canola oil.
  2. Transfer to a plate lined with paper towel and allow eggplant to drain. 
  3. Sprinkle with salt.
  4. Mix pomegranate seeds, 3 spring onions, ginger, lime zest and fresh coriander in a bowl, adding eggplant.
  5. Mix dressing ingredients and pour over salad.
  6. Place cod on top of salad.
  7. Sprinkle black sesame seeds and remaining spring onion over cod and serve.


Accompaniment:

  • sticky white rice
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