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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