Gastro recipe: Black cod miso with rice and purple sprouting broccoli

PUBLISHED: 09:00 17 February 2016

Chef Alexandra Nitka

Chef Alexandra Nitka

Archant

Alexandra Nitka is a private chef who decided to follow her passion for food and wine and leave the big smoke as a commodities broker to pursue her dream job. From canapé parties to private cooking for families or celebrations and shoot dinners, no job is the same. Here she shares with us a delicious Valentines dish to entertain a loved one

Black cod miso with rice and purple sprouting broccoliBlack cod miso with rice and purple sprouting broccoli

Black cod miso with rice and purple sprouting broccoli (serves two)

Ingredients

• 225g cod fillet x 2

• 120g Long grain rice

• 185ml Water

• 200g purple sprouting broccoli, trimmed and leaves removed

For the miso marinade

• 110 ml Mirin

• 110 ml Sake

• 175g Caster sugar

• 310g White Miso Paste

Equipment

• Non reactive saucepan to cook miso marinade

• Non metal bowl for marinade

• Glass dish

• Wooden spoon

• Saucepan for broccoli Saucepan for rice Chefs blow torch or grill

Method

For the miso marinade

You need to make this miso marinade 24 hours before you are serving the dish.

1 Bring mirin and sake to the boil over a high heat and let boil for 3 minutes allowing the alcohol to evaporate.

2 Using the wooden spoon, stir in the sugar to the mirin and sake mixture and let it dissolve Turn heat down to medium Slowly mix in the miso paste a spoonful at a time Keep stirring gently for 10 minutes, this prevents the mixture from burning.

3 Strain the mixture through a fine sieve to remove any lumps Allow to cool at room temperature, place in a non metal bowl and then chill in the fridge for 4 hours.

4 Place cod fillets in marinade and leave overnight in fridge.

5 When you are ready to serve the dish take out the cod from the fridge and put oven on 200C/ 400F/ Gas mark 6 and heat up the grill.

For the rice

1 Rinse rice under cold water until the water is clear. Place in saucepan, add the water and a pinch of salt to the rice. Cook the rice over a high heat and bring to the boil, uncovered.

2 When it comes to the boil, turn to low heat and cover with a lid. Simmer the rice for 15 to 20 minutes. Do not stir as the rice becomes stodgy and do not remove the lid before 15 minutes as the rice is steam cooked under pressure.

3 Whilst rice is cooking place some water and a pinch of salt in a pan for the broccoli.

4 Bring to a simmer over a medium-high heat. Put cod in a glass tray, spoon over a couple of tablespoons of the marinade and bake in oven for 11 mins until cooked through, the fish should be flaky and golden on the outside

5 Whilst the cod is cooking, place the broccoli in the pan of simmering water and steam for 4-5 mins

6 Take out cod, blow torch the outside or place under the grill for 1 to 2 mins

7 Fluff up the rice and put on the plate. Place the cod on top and serve with the purple sprouting broccoli.

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