Miso marinated black cod, wasabi peas, pickled radish, sesame, miso mayonnaise and crispy rice noodles

This dish, created by our in-house chef Charlie, is designed to be a Japanese take on the British classic fish and chips. It’s a dish of great balance of acidity and texture with the contrast of meaty fish, creamy miso mayo and crunchy noodles.

Serves 2

Ingredients (for two people)

For the cod:

  • 2 portions of Sandys miso black cod

For the wasabi peas:

  • 250g frozen peas
  • 5g wasabi paste
  • 30 g butter

For the miso mayonnaise:

  • 50g of good quality mayonnaise
  • 15g organic white miso paste
  • Squeeze of lemon juice

For the pickled radish:

  • 2 red or purple breakfast radishes
  • 60g white wine vinegar
  • 60g caster sugar

For the crispy rice noodles:

  • 50g dried vermicelli rice noodles
  • vegetable oil – enough to allow your noodles to be submerged when frying

For the toasted sesame seeds:

  • 20g toasted white or black sesame seeds
  • A drizzle of sesame oil

Suggested Wine Pairing


For the pickled radish:
Add the white wine vinegar and caster sugar to a saucepan and bring to the boil. Transfer this pickle juice to a container and then add your finely slice radishes. You can keep these pickles for up to a week.

For the miso mayonnaise:
Simply whisk together your miso paste, mayonnaise and lemon juice together and transfer to a squeezy bottle or piping bag if you have one. If not, it can be spooned over when plating.

For the toasted sesame seeds:
Toast sesame seeds in a dry frying pan for a few minutes.

For the crispy rice noodles:
Heat up vegetable oil in a saucepan to 180c, if you don’t have a temperature probe you can test the oil temperature by just testing a piece of noodle, if the oil is hot enough the noodles will puff up in around 2 seconds, if it doesn’t then the oil needs to be hotter, have a tray with paper towel and a slotted spoon ready to remove the noodles from the oil, sprinkle with a little salt.

For the wasabi peas:
Defrost your peas then bring a pan of salted water to the boil, adding the peas until they boil for 2 minutes, drain off all excess water and add to the blender with the wasabi paste and butter and a pinch of salt and pepper. Blend on the pulse setting so the peas maintain some texture and don’t just go to a fine puree.

Cooking the cod:
Heat a frying pan with vegetable oil to a medium heat. Add the cod flesh side down and cook until the flesh is caramelised. Do the same with both sides of the fish, then place skin side down until crispy. While it’s cooking skin side down, use any excess oil in the pan to baste over the flesh of the fish. If your piece of cod is thick, it will need to be finished in the oven for a few minutes. You can check if your fish is ready by inserting a small skewer or knife into the thickest part of the fish. If it begins to flake and is not translucent in the middle the fish is ready to serve.

Chef tips:
For a really professional restaurant look, try getting your hands on some edible flowers from your local greengrocer. This and an Asian style plate will really set the dish off.

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