Blackened Cod Marinated in Miso and Mirin with a Salad of Daikon Sprouts and Spearmint

Serves 4

Ingredients:

For the Miso Cod:

One 14-ounce/397-g container white miso
1 cup/200 g sugar
3/4 cup/185 ml mirin
Four 5- to 6-ounce/140- to 170-g black cod fillets

For the Salad:

1 head frisée lettuce, leaves separated
One 2.2-ounce/62-g package daikon sprouts
4 green onions, white part only, thinly sliced
¼ bunch fresh spearmint leaves, thinly sliced
2 tablespoons/30 ml soy rice vinegar
1 teaspoon/about 2 g toasted sesame seeds

Method:

To prepare the Miso Cod:

Stir the miso, sugar and mirin in a glass or metal bowl to blend. Place the bowl over a saucepan of simmering water and cook for 1 hour or until the sugar is completely dissolved and the mixture thickens and darkens slightly, stirring occasionally. 

Allow the miso marinade to cool completely.  Cover and refrigerate 2 tablespoons/30 ml of the marinade in a small bowl. Place the remaining marinade in a shallow 8-inch/20-cm ceramic dish. Add the cod to the marinade and turn to coat. 

Cover and refrigerate the cod for 1 day, turning several times. Preheat the oven to 450°F/230°C and preheat the broiler to high heat. Line a heavy large baking sheet with foil.

Place the cod fillets on the prepared baking sheet and spoon some of the marinade over the fillets.  Broil for 6-7 minutes, or until the marinade on top of the fillets caramelizes slightly and is black in spots. The fish should be just opaque in the center and start to flake when pressed with a finger. Using a metal spatula, transfer the fillets to plates.

To make the Salad:

Meanwhile, combine the frisée lettuce, daikon sprouts, green onions and mint in a large bowl. Stir the reserved 2 tablespoons/30 ml of marinade and soy vinegar in a small bowl to blend.

Toss the salad with the soy vinegar dressing to coat. Mound the salad alongside the cod. Sprinkle the sesame seeds over the salads and serve.