Australian Gourmet Traveller - (05)May 2020 (1)

GOURMET TRAVELLER 75

1 sideofMurraycod
(500gm),trimmed,bones
removedandskinscored
6 springonions,thinly
sliceddiagonally
35 gmginger,peeled
andcutintojulienne
75 mlsoysauce
45 mlmirin
150 mlwhitesesameoil
(seenote),plus
extraforbrushing
10 blackolives,pitted
andfinelychopped
Parsleycress (see note),
to serve

1 Lightlyseasoncodwithsalt
flakesandwhitepeppertotaste,
thensetasideforseasoningto
permeatefish(15minutes).
2 Preheatanovengrilltohigh.
Gentlycombinespringonion
andginger.Placehalftheonion
mixtureona bakingtray,then
place cod, skin-side up on top.

Brushoiloverfishskin,then

grillindirectlyonthesecond

shelfdownunderthegrill(not

tooclosetotheheat),untilskin

startstocolourandbecome

crisp,andfishis almostcooked

through(15-20minutes).

3 Meanwhile,addsoyandmirin

toremainingonionmixture.Heat

oilto160°Cin a smallsaucepan

overmedium-highheat.Add

mixtureandstirtocombine(be

careful,hotoilmayspit),then

pouroverfish.Scatterwith

olivesandcress,andserve.

NoteWhitesesameoilis

availablefromJapanese

supermarketsandselect

wholefoodstores,suchas

TheSourceBulkFoods

(thesourcebulkfoods.com.au).

Parsleycressis available

fromselectgreengrocers.

Winesuggestion 2018 La

ViolettaU RockDotsfrom

the Great Southern, WA.➤

GrilledMurraycodwith

springonionandolives

SERVES4 ASPARTOFA BANQUET // PREP TIME 20 MINS // COOK 20 MINS
(PLUSPERMEATING)

“MyfavouritefishisMurraycod,”saysWakuda.“It has a delicious,
sweet white flesh and it’s very easy to cook.”

CodJapaneseflutedsake

glassesfromTheDEAStore.

All other props stylist’s own.