- 75ml/3fl oz saké
- 75ml/3fl oz mirin (available from some supermarkets and Asian grocers)
- 225g/8oz white miso paste (available from some supermarkets and Asian grocers)
- 110g/4oz granulated sugar
- 4 x 200g/7oz cod fillets
- vegetable oil, for deep frying
- 6 outer leaves savoy cabbage, finely sliced
- ½ tsp soft brown sugar
- ½ tsp sea salt
- ¼ pointed cabbage, finely sliced
- 2 tbsp chopped fresh coriander leaves
- ½ tsp sugar
- ½ tsp sea salt
- 1 tsp pink peppercorns
- 2 tbsp mirin
- 2 tbsp sesame oil
- ½ lime, juice only
- For the cod, place the saké and mirin into a saucepan and bring to the boil. Boil for 30 seconds to burn off the alcohol, then reduce the heat.
- Add the white miso and stir to dissolve. Turn the heat back up and add the sugar, stirring once more to dissolve. Remove from the heat, transfer to a large bowl and allow to cool.
- Place the cod fillets into the cold miso mixture, cover and place in the fridge for at least 24 hours, preferably 48 hours.
- When you're ready to cook the cod, preheat the grill to high and the oven to 200C/400F/Gas 6.
- Remove the cod from the miso mixture and wipe off any excess, then place onto a baking sheet. Place under the grill for 2-3 minutes until golden, then remove and place in the oven for ten minutes until cooked through.
- For the deep-fried cabbage, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Place the shredded savoy cabbage into the hot oil and fry for 30-45 seconds, or until crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle over the sugar and salt.
- Meanwhile, for the pink peppercorn dressed cabbage, place the shredded pointed cabbage and coriander into a bowl.
- Place all the remaining ingredients into a pestle and mortar and pound together to make a light dressing. Pour over the cabbage and stir to combine.
- To serve, divide the deep-fried cabbage equally among four serving plates. Top each pile of cabbage with a piece of cod and place a small pile of dressed cabbage on top of each cod fillet.