Hamlyn All Colour Cookbook: 200 Spiralizer Recipes by Denise Smart

Author:Denise Smart
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-01-30T00:00:00+00:00

miso-baked cod & daikon noodles

Serves 2

Preparation time 15 minutes, plus marinating

Cooking time 14–17 minutes

2 chunky cod loins, about 200 g (7 oz) each

sunflower oil, for oiling

250 g (8 oz) piece daikon, peeled, ends trimmed and halved widthways

3 tablespoons black sesame seeds

½ teaspoon caster sugar

1 tablespoon seasoned soy sauce

1 tablespoon liquid dashi

1 teaspoon yuzu juice

300 g (10 oz) choi sum and pak choi, stems trimmed and leaves cut into chunks

For the marinade

2 tablespoons white miso paste

3 tablespoons sake

1 garlic clove, crushed

2.5 cm (1 inch) piece fresh root ginger, peeled and finely grated

1 tablespoon caster sugar

2 teaspoons mirin

Mix together the marinade ingredients in a shallow dish, add the cod and coat in the marinade. Cover and leave to marinate in the refrigerator for 2–3 hours, or overnight.

Lightly oil a baking sheet. Using a spiralizer fitted with a 6 mm (¼ inch) flat noodle blade, spiralize the daikon.

Place the fish on the prepared baking sheet and spoon over 1 tablespoon of the marinade. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes.

Preheat the grill to high. Remove the fish from the oven, spoon the remaining marinade over the fish and grill for 4–5 minutes, until golden brown and cooked through.

Meanwhile, toast the sesame seeds in a dry frying pan for 2–3 minutes. Transfer to a pestle and mortar and grind to nearly a paste, but still retaining some texture. Add the sugar, soy sauce, dashi and yuzu juice and grind to incorporate all the flavours.

Place the spiralized daikon and the choi sum and pak choi in a steamer over a saucepan of boiling water. Steam for 3–4 minutes, until tender.

Divide the daikon noodles and greens between 2 plates and drizzle over the sesame seed dressing. Top with the cod and serve immediately.

For daikon rice with spring onions, using a 3 mm (⅛ inch) spaghetti blade, spiralize a 250 g (8 oz) piece of daikon. Place the spiralized daikon in a food processor and pulse until it resembles rice. Heat 1 tablespoon coconut oil in a frying pan, add 4 finely chopped spring onions and cook for 2 minutes, then stir in the rice. Stir-fry for 2–3 minutes, until just tender.

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