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Cod with a soy and chive marinade

Judith Hann is a friend and neighbour to Jono’s great uncle Graeme, who we’ve met a number of times without realising she was a great cook and proponent of herbs. To our delight we were sent her new book “Herbs” and promptly tried this fish dish. Superb, and we look forward to trying more of Judith’s recipes and expanding our own little herb garden in the city.

Wine Suggestion: a fresh, vibrant dry Riesling from Pikes in the Clare Valley matched the freshness and zing of this dish.

Cod with a soy and chive marinade – serves 4

  • 4 cod fillets (or use other firm white fish)
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 4 tbsp snipped chives
  • 2 bay leaves
  • 6 scallions, chopped
  • 1 large clove of garlic, finely sliced
  • 2.5 cm cube of root ginger, finely sliced or grated

Rub the cod all over with half the sesame oil, then put into a non-metallic dish. Toss with half the soy sauce, half the chives and the bay leaves, then cover and leave in the fridge for a minimum of 2 hours.

Preheat your grill to its highest setting. Heat a tablespoon of sesame oil in a frying pan and fry half the scallions with the garlic and ginger until softened – about 10 minutes. Add the rest of the soy sauce and season with pepper, then taste before seasoning with salt.

Meanwhile, grill the fish for 10 to 15 minutes or until it flakes easily with a fork.

Spoon the marinade over the fish and garnish with the remaining scallions & chives.

Serve with rice and pak choy or other Asian greens.

(Original recipe from Herbs by Judith Hann, Watkins Media Ltd., 2017.)

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