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Koji marinated cobia with miso potato mash

Oct 20,2022 | Isle Provisions

Cobia has a firm flesh, more fatty than the local white fish, but less rich than the Atlantic Cod. I enjoy it baked with a mash as a side. Yumz.  Miso warms my stomach and my heart, but swop the miso for our lovely shallots fried in goose oil if you prefer something less fussy to make - just drizzle and voila! 


  1. Cobia fillet
  2. Potatoes
  3. Straw mushrooms 
  4. Spring onions
  5. Garlic 
  6. shio koji
  7. Miso
  8. Pepper

#Marinade cobia fillet with shio koji ( or any other marinade) for at least 30minutes

#Cut potato into cubes and boil for 10minutes together with straw mushrooms
Mash the potatoes ( I like mine in I just used the chopper blade to press on them)

#Mix miso in warm water until it forms a thick paste that can be poured

#Pour miso paste into potato mushroom mix and toss. Layer baking tray with oil. Preheat for 15mins in oven at 180degree.

#Take out, scatter minced garlic and sliced scallions in the hot oil.
Add potato and then bake for 20minutes at 180degree. (adjust the time depending on how brown you like ur potatoes).

Put marinated cobia fillet, meat on top , on the bed of baked potatoes and bake together in oven at 180degree for 8 minutes.
Take out and flip fillet such that skin is now on top. Spray some oil on skin.
Put back in the oven for another 5 minutes at 220 degrees using the grill function so that you get the charred skin on top.


Plate it and add freshly sliced scallions, pepper to taste.