← Vol. III  ·  atlas

Cod, miso, and burnt scallion.

50 min

A piece of cod that's spent the afternoon in a paste of white miso, mirin, and sake glazes deep amber under the grill. Scallions blackened in a dry pan are the foil. Plain rice, and very little else.

ingredients.

2 servings
  • 2 cod loins 180 g pieces
  • 3 tbsp white miso
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 tsp caster sugar
  • 6 scallions trimmed

method.

  1. 01

    Stir the miso, mirin, sake, and sugar smooth. Coat the cod and refrigerate 4 hours (or overnight).

  2. 02

    Wipe most of the marinade off. Grill on a foil-lined tray 6–8 minutes until lacquered and just-flaking.

  3. 03

    In a dry, hot pan, blister the scallions on all sides until charred. Salt lightly. Serve alongside the cod with rice.