Saikyo miso sablefish (black cod)

Put all the saikyo sauce ingredients in a pan. Warm all the ingredients together over a very low heat, stirring, until they are fully incorporated

Leave to cool down completely

For the pickled radish, put all ingredients in a vacuum bag or zip-lock pouch (if using a vacuum, seal the bag at 99%)

Leave to rest in the fridge for 24 hours before using

Put both the two pieces of fish inside a separate (vacuum or ziploc) bag and add the saikyo sauce

Seal the bag and leave to infuse for 24 hours in the fridge

Remove the fish from the bag and wipe away the excess sauce

Skewer the fish and cook over a robata grill (or alternatively on a flame or in a grill pan)

Once cooked, plate next to a small pile of sliced radishes and a spoon of the saikyo sauce