INGREDIENTS:
For the cod marinade:
* 4 x 175g (6oz) thick cod fillets
* 225g (8oz) caster sugar
* 200ml (7fl oz) Japanese soy sauce
* 300ml sake
* 6 slices peeled ginger
* 11/2 tspn tamari
* 3 tbsp mirin

For the salad:
* 50g Mizuna leaf
* 50g rocket
* 50g Chinese leaf, shredded
* 1/2 red onion, sliced
* 8 cherry tomatoes (red or yellow), halved
* 2 large handfuls coriander, finely chopped
* 1/2 cucumber, peeled, seeded, cut lengthways then sliced into 1/2" half moons

For the dressing:
* 4 tbsp lime juice
* 1 tbsp light soy sauce
* 1/2 tsp grated garlic
* 1/2 tsp grated ginger
* 1 tsp rice vinegar
* 2 tbsp honey

METHOD:
* Mix all the marinade ingredients together. Place the cod into the marinade for half an hour. Remove the cod from the marinade, then pour the marinade sauce into a pan and reduce until syrupy, then allow to cool. Once cooled, paint the syrup on to the cod and pan fry, glazing with the marinade syrup continuously.
* To make the green salad, combine all dressing ingredients and mix well.
* Put all the salad ingredients into a bowl, pour the dressing over, toss well and serve with the cod.