Enjoy this Japanese inspired recipe of cod braised in mirin, soy sauce and ginger and served with a fresh salad and an Asian style dressing.


  • 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


  • 1.

    Mix all the marinade ingredients together. Place the cod into the marinade for ½ hour.

  • 2.

    Remove the cod from the marinade and then pour the marinade sauce into a pan and reduce until syrupy then allow to cool.

  • 3.

    Once cooled paint the syrup onto the cod and pan fry, glazing with the marinade syrup continuously.

  • 4.

    To make the green salad, combine all dressing ingredients and mix well.

  • 5.

    Put all the salad ingredients into a bowl, pour the dressing over, toss well and serve.

  • 6.

    Serve the cod with the salad.

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