Black cod in miso rice vinegar dressing with steamed and pressed aubergine

  • Serves: 1
  • Cooks in: 25 minutes
  • Difficulty: Easy
Ingredients

Black cod 

Soybean paste
Soy sauce 
Rice vinegar 
Aubergine
Olive oil
Sea salt
Method

Cook the fish from room temperature over a medium hot grill. 

Place the fish on a pan on the highest rack in the oven or on a grill pan. 
 
Cook the fish skin side up for 6-8 minutes until golden and crispy. 
 
The sauce may look like it’s burning as it caramelises. This is normal and you should see a nice rich caramel coloured sauce when it is properly cooked. Be careful not to let the sauce turn dark brown.
 
Once crisp, turn the fish and cook flesh side up for a further 4 minutes - depending on thickness of the fish. 
 
Use a temperature probe to test the fish. The ideal core temperature is 58ºC.
 
Once cooked leave to rest for 5 minutes in a warm place. 
 
Sauté the aubergines in a hot pan with a touch of olive oil, season with salt and cracked fresh pepper and serve.
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