- 4 cod fillets, skin on
- 2 limes, juice only
- 80g/3oz white miso
- ¼ small bunch chervil, finely chopped
- ½ small bunch dill, finely chopped
- ½ small bunch parsley, finely chopped
- butter for greasing
- olive oil, for frying
- 2 daikons, sliced on a mandolin, then cut into circles using a 4cm cutter.
- 100g/3½oz caster sugar
- 180ml/6fl oz rice vinegar
- 1 nashi pear, peeled and cut into pieces
- 2 baby turnips, cut in half
- ¼ cucumber, seeds removed and cut into pieces
- ¼ bunch pink radish, cut in half
- 1 avocado, peeled and cut into pieces
- 320g /11oz silken tofu
- 50ml/2fl oz soy sauce
- 30g/1oz caster sugar
- 7g siracha sauce
- 30ml/1fl oz sherry vinegar
- 40ml/1½fl oz sesame oil
- 120ml/4fl oz vegetable oil
- 1 lime, zest only
- 2 tbsp chopped fresh coriander
- For the cod, mix together the lime juice and miso, then rub it onto the cod fillets. Mix the chopped herbs together in a bowl and dip the unskinned side of the cod into them, then place on a sheet of buttered greaseproof paper.
- Heat the oil in a non-stick frying pan. Add the cod fillets, herb-side down, and cook for about 3 minutes on each side. Remove from the frying pan and set aside. When cool enough to handle, remove the skin.
- For the pickled daikon, mix the sugar and vinegar in 180ml//6fl oz water. Add the daikon and set aside.
- For the salad, heat a large saucepan of boiling water and blanch the pear, turnips, cucumber and radishes. Drain and place in iced water, then drain again.
- Mix all the ingredients in large bowl, along with the avocado.
- For the dressing, in a blender, blend the tofu until smooth. Add all the other ingredients apart from the vegetable oil, and pulse until everything binds together.
- Add the vegetable oil a little at a time, while blending, until the consistency resembles a loose pudding.
- To serve, pour the dressing over the salad and mix then garnish with the pickled daikon. Place some greaseproof paper onto a serving plate and top with the cooked cod and grate over some fresh lime zest.