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Blackened cod with a Jack Daniel’s and miso glaze


Serve this Oriana favourite fish dish with a medley of stir-fried vegetables and chorizo jambalaya rice to impress your dinner guests

A serving of the blackened cod

Serves 4


Preparation time: 30 minutes, plus 8 hours marinating time 

Cooking time: 20 minutes




For the blackened cod

40ml Jack Daniel’s whiskey

40ml mirin

15g white miso paste

15g caster sugar

40ml soy sauce

4 skinless cod fillets


For the stir-fried vegetables

150g white onion, sliced

150g carrots, sliced

50g bok choy, diced

40g sugar snap peas, cut into strips

40g broccoli, in small florets

40g mixed peppers, cut into strips

5g minced garlic

5g minced ginger

20ml sesame oil


For the jambalaya rice

20ml olive oil

100g white onions, chopped

80g celery, diced

40g green peppers, diced

8g minced garlic

80g chorizo sausage, cut into small pieces

8g smoked paprika powder

160g long-grain rice

200ml chicken stock (either home-made or shop bought – both are fine)

100ml lobster stock (this can be shop bought, or you can make at home using the shells of the prawns)

A sprig of thyme

A sprig of oregano

150g raw prawns, de-shelled

100g cherry tomatoes, halved

2ml Tabasco sauce



1. To make the marinade, flambé the Jack Daniel’s in a pan by tilting it slightly and using a matchstick or lighter. Add the mirin and the white miso paste. Reduce the mixture, then add the sugar and soy sauce. Allow to cool.

2. Marinate the cod fillets in the sauce for 8 hours in a shallow tray, without turning. Make sure only one side of the fillets touches the marinade.

3. To make the rice, heat the olive oil in a pan and fry the onions, celery, green peppers and garlic all together.


4. Add the chorizo sausage and the smoked paprika.

5. Then add the uncooked rice, chicken stock, lobster stock and herbs, and cook for 20-25 minutes.


6. While the rice is cooking, chop and par-cook the prawns in a frying pan.

7. When the rice is cooked, fold in the cherry tomatoes, along with the prawns. Add in a dash of Tabasco sauce.

8. Remove the cod fillets from the marinade and pat dry. Seal the marinated side of the fish in a pan, then cook in the oven for 15 minutes at 170°C.


9. Stir-fry the vegetables, garlic and ginger in the sesame oil in a hot pan for a couple of minutes – you want to keep the vegetables crunchy.


10. Serve the cod fillets on a bed of the stir-fried vegetables, with a serving of rice.

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