I was feeling in a fusion food mood recently. Also I had some purple potatoes (just potatoes, not sweet potatoes) left over from a previous project that I wanted to use up. I decided to put a new spin on my salmon kasuzuke recipe, this time using cod and serving it with more Western sides.
Well, not all Western – daikon is quite Asian, and I used a mix of Japanese leaves like pea shoots with the salad. You can use any salad you like, though.
Ready? Let's go.
4 cod loin fillets (about 400g all together)
100g sake kasu
5 tbsp mirin
2 tbsp sake
2 tbsp caster sugar
1 tbsp sweet white miso paste
1 tbsp soy sauce (light)
2 tbsp cooking sake
For the Mash:
4 Purple Majesty potatoes, steamed
1 tbsp salted butter
2 tbsp cream
1 pink 'watermelon' radish, peeled and sliced thinly and steamed for 2 minutes
1 medium daikon, peeled sliced thinly, steamed for 2 minutes and soaked in 3 tbsp rice vinegar and 3 tsp sugar)
2 medium carrots, chopped into discs and steamed
Salad leaves (peppery ones like rocket and wasabi mustard work well)
Edible flowers (optional)
1. Break up the sake kasu into small pieces, and in a small pan over a low heat, melt and stir it into a paste with the mirin, sugar, miso paste and soy sauce. Turn the heat off, let cool and little and stir in the sake. If necessary, use a hand blender to make everything smooth.
2. Coat the cod fillets in a generous layer of the mixture, cover in clingfilm and marinade in the fridge for 2–7 days.
3. Generously oil a large frying pan heat the pan on high until smoking, and turn the heat down to low. Pan fry your fish for about five minutes on each side, depending on how thick they are.
4. Mash the steamed potatoes with the butter and cream (easier when the potatoes are hot). Lay the radishes on a plate, pile on a little mash and place a cod fillet on top. Serve with the salad.
Enjoy, and have fun.