Steamed whole blue cod with miso
This Easter I spent a lot of time thinking about traditions and rituals of both other cultures and my own. My Dad comes from a big catholic family. Fish on Fridays was something he grew up with. Just the other night he was telling me stories of cycling home after Alter Boys on a Friday night, having picked up fish and chips for tea, the hot newspaper-wrapped parcel firmly tucked under one arm. Although fasting was supposed to give one spiritual focus, he just appreciated the opportunity to enjoy a hot meal of fatty, salty, fried goodness!
With Easter now behind us, something a little lighter and less chocolate-like can only be a good thing. This is a simple yet delicious way of enjoying a fish dinner; I served it up with rice and roasted eggplant.
- 2 whole blue cod (~500g each), scaled and gutted
- 50g peeled fresh ginger, cut into matchsticks
- 1 lemon, washed and finely sliced
- 2 cloves garlic, crushed
- 1 long red chilli, finely sliced
- 1/3 cup white miso paste
- 1/3 cup cooking sake
- 2 spring onions, sliced on the diagonal, plus more to serve
- 2 tsp sesame oil
- 2 tsp sweet soy
- Fresh coriander to serve
- 1. Wash fish and pat dry. Stuff each fish with lemon slices and ginger pieces.
- 2. Place fish into steaming dish (if using steam oven) or lined bamboo steamer (for stovetop).
- 3. Mix together the garlic, chilli, miso, and cooking sake and pour over fish. Sprinkle over spring onions.
- 4. Steam for approx 20 minutes, until fish is cooked through.
- To serve, drizzle fish with sesame oil and soy sauce, sprinkle over fresh coriander and extra spring onions.