Steamed whole blue cod with miso

Photographer: Adam
Serves 4

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.