Ingredients

Serves 4-6


Blue Eye Cod with Wakame and Black Fungus Salad
Tassie Oak plank soaked in water over night
Brine (2lt water, 2 tbsp salt + 1 tbsp sugar)
4 Blue eye cod 180-200 gm pieces (pin-boned)
Korean hot bean paste butter (recipe below)
Wakame salad (recipe below)
Ponzu (recipe below)
Lemon wedge
 
 
Korean Hot Bean Paste Butter
250gm unsalted butter
80gm Korean bean paste
40gm fermented Korean soy bean paste
Juice ½  lemon
Salt and pepper

 

Wakame Salad
1 handful wakame (rehydrated in warm water)
100gm black fungus (julienned fresh)
1 large knob ginger julienned
1 red onion finely sliced and rinsed in cold water for approx 10 minutes
1 bunch coriander
1 tbs toasted nori powder
1 bunch chive flowers cut into 3cm lengths
Ponzu



Ponzu
200ml Tamari
100ml lemon juice
100 ml grape fruit juice (or double the lemon juice)
200ml Mirin
150ml Sake
1 sheet Kombu cut into squares
Handful Bonito flakes
 

Method

Blue Eyed Cod
Remove the plank from the water and place directly on flame. Allow the plank to dry and start to char around the edges.
At this point remove the fish from the brine and season with pepper and rub with oil. Place a small amount of oil on the plank and place the fish on this.
Once the plank has started to burn and there is noticeable smoke coming off it remove it from the flame, placing it on a pizza tray with a stainless steel bowl over the top and place in a hot oven (250ºC).
Whilst the fish is cooking prepare your salad – and dress with the ponzu.
Allow to cook through (approx 6-7 minutes). Remove from oven and cover with discs of butter. 
Keeping the fish on the plank place this directly onto a plate and garnish with the salad and lemon.
Voila and bon appetite
 

Korean Hot Bean Paste Butter
Cut the butter into cubes and allow to soften. Fold the bean pastes, lemon juice and salt and pepper through the butter and mix well. Roll the butter in cling film and return to the fridge to set.
 
N.B Compound butter freezes well so make a big batch and keep it in the freezer for future dinners. This butter goes equally well with lamb and pork belly.
 

Wakame Salad
Take all ingredients and toss gently in a bowl to combine
Dress with ponzu   
 

Ponzu
Combine all ingredients in a bowl
Allow to sit in the fridge for several days before use
When ready for use strain and serve
 
N.B Ponzu improves with age so don’t be afraid to make a bigger batch and keep it stored in the fridge for later use.