Raita Noda from Sydney's Ocean Room shares this delicious Japanese dish.
Cut cod fillet into 100g size pieces and lightly seasoned with sea salt on the cooking tray and leave it in the fridge for 1hour.
Wipe off all dripped water from fish fillet with papar towl.
Mix all Saikyo miso marinade ingredients together until sugar dissolved.
Marinate fish fillets into miso marinade and leave them in the fridge at least 48hours.
After 48hours, rinse of all miso marinade with water and wipe with paper towl. (Marinated fish fillet will last 5-7days in the fridge or 3-4weeks in freezer)
In the sauce pan, cook orange juice and reduce until it became 1/3 of initial amount. Then add saikyo miso and mix up well.
Pan fried marinated fillet and green shallot (cut in to 5-7cm length) with grape seed oil. This fish fillets are easily burned because of sweetness, so make sure to use substantial amount of oil and not heat up pan too much.
When it’s cooked, put fish fillets and green shallot on the plate and drizzle Miso orange sauce over the top.
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