Miso black cod with clams

Step 1

Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2–3 days.

Step 2

Preheat the oven to 220C/200C Fan/Gas Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse.

Step 3

Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor.

Step 4

Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor.

Step 5

Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6–8 minutes. Set aside and keep warm.

Step 6

Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger.