Jerry's black cod with shiso-cucumber salad and carrot vinaigrette from Good Fish (Updated and Expanded Edition): 100 Sustainable Seafood Recipes from the Pacific Coast (page 183) by Becky Selengut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mint or cilantro for shiso leaves.

  • lorloff on October 01, 2017

    The shiso cucumber salad here was amazing. We served it with poached salmon. I made it with fresh shiso from the garden and red chilies I grew in the garden as well - it was a real hit. I highly recommend it and will make again.

  • hillsboroks on July 09, 2016

    My husband says this is the recipe find of the summer and I have to agree. I found it while searching for recipes on EYB for the shiso plant I grew in my herb garden this year. I used Pacific cod and it was lovely. I could not find carrot juice at my local market so I made my own. I peeled and shredded 3 carrots and put them in the blender with about 1/3 cup water. I added a bit more water and kept the blender running until it looked like baby food. Then I dumped it into a fine mesh strainer and let it drain. Voila! Carrot juice! The carrot vinaigrette is essential to the flavors of this recipe as is the cucumber salad. The flavors are quite Japanese and are intense but light. I served it with brown rice and a fine dry Riesling but a nice light sake would be great too.

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