Coconut Miso Fish

Ingredients

• 4 cod loins or fillets (around 150g each), or any flaky white fish
• Vegetable oil
• 1 onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 20g fresh ginger, thinly sliced
• 4 tsp white miso paste (or more, to taste)
• 2 x 400g tins good-quality coconut milk (minimum 70% coconut)
• 1 tbsp light soy sauce
• 1 tbsp mirin
• Small handful fresh coriander, chopped
• Lime wedges and chili oil, to serve

Directions

• Season the cod fillets with salt on both sides and refrigerate for 30 minutes (this seasons the fish and firms up its flesh).
• Meanwhile, thinly slice the onion, garlic and ginger.
• Heat a splash of vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, until softened.
• Add the garlic and ginger and cook, stirring occasionally, for another 5 minutes.
• Add the miso paste and cook, stirring frequently, for 1 minute, then add the coconut milk, light soy sauce and mirin, stirring to combine.
• Bring the broth to a simmer over medium-high heat, then cover, reduce to low and simmer for 30 minutes, stirring occasionally.
• Add the cod fillets to the broth, cover and cook until just cooked through, 5 to 8 minutes depending on thickness.
• To serve, transfer the cod to shallow bowls, ladle the broth over the top, and finish with fresh coriander, lime wedges and chili oil. Serve with rice.

Ruth swaps the ginger for extra garlic (ginger allergy). Keep the broth at a gentle simmer, never a boil, so the fish stays tender. Recipe from zenaskitchen.com, via zenaskitchen on Instagram.