Miso-Glazed Cod with Buckwheat & Edamame
The cod sits glossy and lacquered on a mound of nutty buckwheat flecked green with edamame and spring onion, sesame seeds catching the light and a wedge of lime tucked alongside.
Ingredients
Serves 2- 2cod fillets, about 180g each, skin on
- 2 tbspwhite miso paste
- 2 tbspmirin
- 1 tbspsoy sauce
- 1 tspsesame oil
- 180 gbuckwheat, rinsed
- 150 gfrozen edamame, shelled
- 4spring onions, sliced
- 1 tbsptoasted sesame seeds
- 1lime, juiced
- salt
Method
- Whisk the miso, mirin, soy sauce and sesame oil together in a small bowl until smooth and glossy. Pat the cod fillets thoroughly dry. Coat the fillets all over with two-thirds of the glaze and reserve the rest for the bowl. Leave to marinate for at least 10 minutes at room temperature, or up to 2 hours covered in the fridge.
- Start the cooking water over a high heat; add enough salt for the water to taste balanced. Tip in the buckwheat and cook for 10 minutes until just tender with a little bite. Drop the edamame in for the final 3 minutes, then drain well and tip into a wide bowl.
- While the buckwheat cooks, preheat the grill to high and line a baking tray with foil. Lay the cod fillets skin-side down on the tray and grill for 8–10 minutes, until the glaze is deeply caramelised, charred at the edges, and the fish flakes easily under a fork. Watch the last two minutes; miso has sugar in it and goes from lacquered to scorched fast.
- While the cod rests off the heat, tip the reserved glaze into a small pan with a splash of water, bring to a quick simmer for 20–30 seconds and swirl until glossy and spoonable; this turns the marinade into a proper sauce rather than a paste.
- Toss the warm buckwheat and edamame with the sliced spring onions, the toasted sesame seeds and the lime juice. Taste; most of the salt comes from the soy in the glaze you'll spoon over, but the grain itself needs a pinch now. Adjust, taste again.
- Divide the buckwheat between two bowls, lay the miso cod on top, and spoon the warmed glaze over the fish. Scatter with extra toasted sesame seeds, tuck a lime wedge alongside each bowl and squeeze one over the cod just before eating.
Per serving
- kcal
- 679
- protein
- 50.1g
- fibre
- 16.5g
- carbs
- 93g
- fat
- 15.3g
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