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Black cod with steamed greens and kimchi rice
Ingredients
For the black cod
- 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
For the steamed greens
For the kimichi rice
- 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.
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Black cod with steamed greens and kimchi rice
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A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
