Cod in Miso Marinade

• 2 cod fillets
• 0.5 cup short-grain rice
• 0.75 cup water
• Dash of rice vinegar
• 1 spring onion, sliced on the diagonal

Marinade:

• 2 Tbsp. white miso paste
• 1 Tbsp. mirin
• 1 Tbsp. soy sauce
• 1 tsp. sugar
• 1 oz. fresh ginger

You can grate the ginger, but I prefer to cut it into coins, mash it with the side of a Chinese cleaver, and mince it that way.

Mix together all the ingredients for the marinade until they form a smooth paste. Spread all over the cod, cover and refrigerate for up to 12 hours, or until ready to cook.

Bring the rice and water to the boil in a small pot with a lid, add a little salt and then cook, with the lid on and the heat turned down as low as it will go, for 20 minutes. Turn off the heat and leave the rice covered to keep steaming for 10 more minutes, then fluff it with a fork and season it with a little rice vinegar and keep it warm while you cook the cod.

Line a grill pan with foil, and pre-heat the grill for 10 minutes on high. Grill the cod for about 6–8 minutes without turning, until the marinade has caramelised and the fish is beginning to flake (exactly how long will depend on the thickness of the fillets—if you overcook it you'll get hot cardboard).

Serve the rice with the cod on top and garnish with the sliced spring onion.

Good with a steamed or stir-fried vegetable.