Braised blackened cod with Asian salad

Ingredients

For the cod marinade

• 300ml sake
• 6 slices peeled ginger
• 4 x 175g (6oz) thick cod fillets
• 225g (8oz) caster sugar
• 200-ml (7 fl oz) japanese soy sauce
• 1 ½ tspn tamari
• 3 tbsp mirin

For the salad

• 50g mizuna leaf
• 50g rocket
• 50g chinese leaf, shredded
• ½ red onion, sliced
• 8 cherry tomatoes (red or yellow), halved
• 2 large handfuls coriander, finely chopped
• ½ cucumber, peeled, seeded, cut lengthways then sliced into ¼” half moons

For the dressing

• 4 tbsp lime juice
• 1 tbsp light soy sauce
• ½ tsp freshly grated garlic
• ½ tsp freshly grated ginger
• 1 tsp rice vinegar
• 2 tbsp honey