Ingredients

Marinated Alaska black cod

4 x 170 gm Cod fillets portions, pin-boned with skin left on

200g of miso paste

40g of rice wine vinegar

75g of mirin

40g of sake

75g of light soy sauce

Green tea broth

40g of kombu, chopped and rinsed

1l of water, cold

6g of green tea leaves

30g of bonito flakes, or 7g of dashi powder

Chinese greens

4 pak choi

1 head of Chinese leaf, 4 large leaves only

1 dash of sesame oil

salt

Soba noodles

160g of soba noodles

salt

Method

Marinated Alaska black cod

Begin by preparing the marinade. Place all of the ingredients (apart from the cod fillets) in a blender and blitz until combined.Place the fillets in a suitable container so they are close together but not squashed, then pour over the marinade to submerge. Alternatively, place the fillets in a suitable re-sealable bag with the marinade and squeeze out as much air as possible. Leave to marinate in the fridge for12 hours.When needed,preheat the grill to the highest setting and adjust the oven tray to sit 10- 12cm below the grill.Remove the cod from the marinade and let any excess drip off, but do not wipe it away. Place the fillets skin-side up on a tray lined with parchment paper and place under the grill.Grill for 5-6 minutes for a thick piece of cod and 1-2 minutes less for smaller portions. Leave to rest for a few minutes and allow the residual heat to finish the cooking process.

Green tea broth

Place the water and kombu in a pan and bring to the boil. Once boiling, remove from the heat and set aside to steep for 5 minutes.Place the green tea leaves and bonito flakes or dashi powder in a large pan and pass the kombu stock through a fine chinois into the pan. Bring to the boil, then immediately remove from the heat. Allow to steep for 5 minutes, then pass through a fine chinois, taste and set aside until ready to serve.

Chinese greens

Remove and discard a small amount of the base from the pak choi and separate all of the leaves. Cut the leaves into thin and thick strips, leaving some intact for presentation.Cut the Chinese leaf leaves into thin and thick strips of a similar size and cook all of the vegetables in salted boiling water for 5-10 seconds so they retain a good crunch. Strain and toss in a dash of sesame oil and season with salt to taste.

Soba noodles

Blanch the soba noodles in salted boiling water for 2-3 minutes, then refresh in iced water.

To serve

Reheat the soba noodles in the green tea broth for 1 minute, then arrange onto plates with the cod and vegetables. Spoon over the broth and garnish with some chinese greens. Serve immediately.

Find out more about Dave Watts at the Kings Head, Cirencesterhere |kingshead-hotel.co.uk