From Cook with Jamie
1 day before cooking
2 stems of lemon grass
1 fresh red chilli, deseeded and chopped
2.4 cm piece of fresh ginger, peeled and chopped
a wineglass of sake or white wine
2 tbsp runny honey
300g miso paste
4 x 200g cod steaks, pinboned
So the day before you want to cook this, start on the marinade. Remove the outside layer of the lemongrass and discard it. Smash the lemongrass up using the back of a knife to release its lovely fragrance, then chop it. Put it in a pestle and mortar with the chilli, ginger and a pinch of salt and bash up. Place in a pan with the sake or white wine and the honey and bring to the boil, stirring in the miso paste little by little. Simmer until lightly golden. Pour it out on to a baking tray and shake it out flat so it cools down quickly.
Once the miso marinade is cool, put the fish into a clean plastic bag, pour in three-quarters of the marinade and gently shake so all the fillets get coated. Squeeze the air out of the bag, tie a knot in the top and place in the fridge.
On the day of cooking, heat your grill up good and hot. put the fish on an appropriately sized oiled roasting tray until the top of the fish has caramelised slightly and is nice and golden. Check it out every now and again. This will only take about 6-8 minutes, depending on your oven.