Pan fried cod with white miso and soy, crispy ginger, buttery samfire and lime pickled cucumber. This dish has all the elements that I love to combine; salty soy, sweet miso, aromatic ginger and coriander and sharp zesty lime. It’s very quick to cook and makes a lovely light dinner or lunch.
The cucumber was quick pickled for 10 minutes in a pinch of salt, sugar and lime juice, then finished with fresh coriander. After pan frying the cod in oil for two minutes each side and frying the matchsticked ginger until crispy, I deglazed the pan with the miso and soy to make the sauce to pour over the fish. Samfire and peas were gently cooked for a couple of minutes in a pan with butter.
- white miso
- For the cucumber salsa:
- salt and sugar