Black cod with steamed greens and kimchi rice recipe
 Black cod is a white fish that has a silky texture with a sweet, delicate flavour. 1 tbsp vegetable oil2 x 200g/7oz black cod fillets150ml/5fl oz sake150ml/5fl oz mirin4 tbsp white miso paste2 tbsp caster sugar 1 tbsp vegetable oil 2 x 200g/7oz black cod fillets 150ml/5fl oz sake 150ml/5fl oz mirin 4 tbsp white miso paste 2 tbsp caster sugar 2 bok choi2 pak choi400g/14oz Chinese broccoli1 tbsp light soy sauce1 tbsp dark soy sauce3 garlic cloves, thinly slicedthumb-sized piece fresh root ginger, peeled and cut into thin batons 2 bok choi 2 pak choi 400g/14oz Chinese broccoli 1 tbsp light soy sauce 1 tbsp dark soy sauce 3 garlic cloves, thinly sliced thumb-sized piece fresh root ginger, peeled and cut into thin batons 1 tbsp vegetable oil1 tsp sesame oil250g/9oz cold cooked rice1 tbsp sesame seeds, toasted3 spring onions, finely chopped 300g/10½oz kimchi, finely chopped200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste1 bunch enoki mushrooms 1 tbsp vegetable oil 1 tsp sesame oil 250g/9oz cold cooked rice 1 tbsp sesame seeds, toasted 3 spring onions, finely chopped 300g/10½oz kimchi, finely chopped 200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste 1 bunch enoki mushrooms Method For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7.Remove the fish from the marinade and pat dry with kitchen paper. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds. For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Remove the fish from the marinade and pat dry with kitchen paper. Remove the fish from the marinade and pat dry with kitchen paper. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds.