Photo: Mike Kenneally
Miso-baked black cod
17 ingredients
30 min
Serves 4
openrecipes
If you can’t get hold of the deliciously meaty black cod fish, you can use a cheaper fish such as pollock. In the Hairy Bikers Far East programme Si and Dave didn’t have an oven on location, so they fried the fish. It can be either baked or fried.
Estimated Nutrition (whole recipe, rough)
844
Calories
28g
Protein
42g
Fat
76g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sake | 1 oz (30ml) | 39 |
| Miso | 1 tbsp (18g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salad | not in our table | 0 |
| Citrus Juice | not in our table | 0 |
| Yuzu | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp white miso
- 6 tbsp sake
- 2 garlic
- 10g/¼oz fresh root ginger
- 2 tbsp caster sugar
- 1 tbsp rice wine
- 4 x 200g/7oz thick black cod
- splash vegetable oil
- 2 limes
- micro salad
- 6 tbsp sesame seeds
- ½ tsp sugar
- 2 tbsp seasoned soy sauce
- 2 tbsp liquid dashi seasoning
- 2 good splashes of citrus juice, such as yuzu lemon juice
- a dash of Japanese sansho pepper (use white pepper
- 600g/1lb 5oz choi sum (you could also use pak choi
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes