Ingredients:

For the cod marinade:
• 4 x 175g (6oz) thick cod fillets
• 225g (8oz) caster sugar
• 200ml (7 fl oz) Japanese soy sauce
• 300ml sake
• 6 slices peeled ginger
• 1½ tspn tamari
• 3 tbsp mirin

For the salad:
• 50g Mizuna leaf
• 50g rocket
• 50g Chinese leaf, shredded
• ½ red onion, sliced
• 8 cherry tomatoes (red or yellow), halved
• 2 large handfuls coriander, finely chopped
• ½ cucumber, peeled, seeded, cut lengthways then sliced into ¼" half moons

For the dressing:
• 4 tbsp lime juice
• 1 tbsp light soy sauce
• ½ tsp grated garlic
• ½ tsp grated ginger
• 1 tsp rice vinegar
• 2 tbsp honey

Method:

• Mix all the marinade ingredients together. Place the cod into the marinade for half an hour. Remove the cod from the marinade, then pour the marinade sauce into a pan and reduce until syrupy then allow to cool. Once cooled, paint the syrup onto the cod and pan fry, glazing with the marinade syrup continuously.

• To make the green salad, combine all dressing ingredients and mix well.

• Put all the salad ingredients into a bowl, pour the dressing over, toss well and serve with the cod.

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