Recipe Inspiration

Ingredients...

100g Essential Cuisine Asian Miso Base

25ml sake, if unavailable use white wine

2 garlic cloves, finely grated

25g fresh root ginger, peeled and finely grated

25g caster sugar

50ml rice wine vinegar

10 cod fillets (between 150-170g, keep skin on)

50ml vegetable oil

Lemon or lime wedges (optional)

50g chopped coriander

Method...

1. Preheat the oven to 180°C/350°F/ Gas 4 (160°C fan)

2. To make the marinade, mix the Essential Cuisine Asian Miso Base, sake, garlic, ginger, sugar and rice wine vinegar together in a non-metallic bowl

3. Add the fish to the marinade, cover with cling film and place in the fridge preferably for a minimum of two hours

4. Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray. Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish

4. Serve on a suitable plate and garnish with chopped coriander and lemon or lime wedges

Chefs Tip

Serve with miso dressed greens or wholegrain rice for healthy accompaniment!