INGREDIENTS:

For the cod marinade:

4 x 175g (6oz) thick cod fillets
225g (8oz) caster sugar
200ml (7 fl oz) Japanese soy sauce
300ml sake
6 slices peeled ginger
1.5 tspn tamari
3 tbsp mirin

For the salad:

50g Mizuna leaf
50g rocket
50g Chinese leaf, shredded
Half a red onion, sliced
8 cherry tomatoes (red or yellow), halved
2 large handfuls coriander, finely chopped
Half a cucumber, peeled, seeded, cut lengthways then sliced into 0.25" half moons

For the dressing:

4 tbsp lime juice
1 tbsp light soy sauce
Half a tsp grated garlic
Half a tsp grated ginger
1 tsp rice vinegar
2 tbsp honey

METHOD:

Mix all the marinade ingredients together. Place the cod into the marinade for half an hour. Remove the cod from the marinade, then pour the marinade sauce into a pan and reduce until syrupy then allow to cool. Once cooled, paint the syrup onto the cod and pan fry, glazing with the marinade syrup continuously.

To make the green salad, combine all dressing ingredients and mix well.

Put all the salad ingredients into a bowl, pour the dressing over, toss well and serve with the cod.