Miso marinate cod with stir fried okra
A super simple yet classic take on a Japanese staple. Perfect to cook in bulk and use any left over fish served cold in a glass noodle noodle salad for a quick lunch time bite. Protein packed and full of goodness, championing cod the Okinawa way!
15ml cooking sake
20g brown sugar
4 cod fillets
Bag of okra
1 tbsp sesame oil
Black sesame seeds to garnish
Combine the miso, cooking sake, mirin and brown sugar together in a bowl to make the marinade.
Sprinkle salt on cod fillets and leave them to rest for one hour. Wipe off the excess moisture.
Spread half the marinade evenly on a large flat-bottomed container. Place the fillets of fish on top and then spread another layer of marinade over the fish and using a spatula or hands spread evenly over the fillets. Cover the container with cling film and leave to rest in the fridge overnight.
Line a baking tray with foil or baking parchment and place the fillets over the top, wipe off excess marinade but spread a teaspoon of marinade over each fillet before cooking. Bake until cooked through for around 10 to 15 minutes depending on the size of the fish.
Heat the sesame oil in a large wok at a high heat until almost smoking and then add the okra to the pan. Drizzle some soy sauce over the okra and then stir fry for around 5-10 minutes until cooked through and slightly charred.
Once the fish is cooked dish it up with the okra and sprinkle black sesame seeds on top to garnish.