My air fryer is the third most used kitchen appliance (after the kettle and toaster) but its role is not as I intended and instead of everyone eating healthier, they bung junk food from the freezer in it. So, I thought I would pay a little more respect to Fred van der Weij’s marvellous invention and use it to cook a more sophisticated dish.

Sablefish (black cod) is known as the ‘aristocrat of the ocean’ and ‘Cinderella of the seafood world’. It isn’t the prettiest of fish but boy is it delicious. It had humble beginnings originating from apps (appetizing stores) in the working-class Jewish neighbourhoods of New York City. These stores specialise in Ashkenazi Jewish cuisine and serve food that generally goes with bagels such as smoked or pickled fish/vegetables and cream cheese which require minimal preparation and refrigeration and necessary for many who worked long hours and lived in tenements. They started popping up in the late 1800s and by 1930 there were around 500 stores but nowadays there are only a dozen left.

In Japan black cod is known as gindara and has a longstanding tradition of being cured in miso and sake lees, a method that extends its shelf life and enhances its flavour. It not only tastes fabulous but is highly nutritious, packed full of (good) fat, Omega-3, protein and B12.

I’ve marinated the black cod for 3 days in white miso, mirin, yuzu and sake, then air fried and served it with soba noodles, pickled ginger, pak choi and sugar snaps. #CA2025