Preheat the oven to 180°C/350°F/ Gas 4 (160°C fan)
2
Step 2
To make the marinade, mix the Essential Cuisine Miso Broth Base, sake, garlic, ginger, sugar and rice wine vinegar together in a non-metallic bowl
3
Step 3
Add the fish to the marinade, cover with cling film and place in the fridge preferably for a minimum of two hours
4
Step 4
Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray. Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of fish
5
Step 5
Serve on a suitable plate and garnish with chopped coriander and lemon or lime wedges
Ingredients
100 g Essential Cuisine Miso Broth Base
25 ml sake, if unavailable use white wine
2 garlic cloves, finely grated
25 g fresh root ginger, peeled and finely grated
25 g caster sugar
50 ml rice wine vinegar
10 cod fillets (between 150-170g, keep skin on)
50 g vegetable oil
Lemon or lime wedges
50 g chopped coriander
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