Weeknight-friendly Cod Fritters with the soy and ginger we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the mirin and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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