The Hairy Bikers may have famously been trying to slim – but that isn’t too easy when you’re filming a cookery programme in Asia.
“In Thailand, I wasn’t going to miss out on Thai food and Thai breakfasts. And somewhere like Korea, I wasn’t going to miss out on Korean fried chicken.
“It’s the new KFC, it’s epic. It’s double fried and it’s taken over America,” says Dave Myers, one half of the duo.
There were lots of other irresistable treats, so here’s a taster from the Bikers’ travels?
miso black cod
4 x 200g thick black cod fillet, skin on
Vegetable oil, for greasing
2 limes, quartered
For the marinade:
4tbsp white miso paste
2 garlic cloves, finely grated
10g fresh root ginger, peeled and finely grated
2tbsp caster sugar
1tbsp seasoned rice vinegar
Put all the marinade ingredients in a plastic or glass bowl – it must be non-metallic because of the vinegar in the marinade – and mix well.
Add the pieces of fish, cover the bowl with cling film and leave in the fridge to marinate for at least two hours, but preferably overnight.
When you’re ready to cook your fish, preheat the oven to 180C/Fan 160C/Gas 4. Lightly oil a non-stick baking tray, then place the fish, skin side down, on it. Spoon two tablespoons of the marinade over the fish and put the tray in the oven.
Bake for 10 to 12 minutes, depending on the thickness of your fish. Meanwhile, preheat the grill.
Remove the fish from the oven, spoon over the remaining marinade and put the tray under the hot grill until the fish has turned a lovely golden brown.
Serve at once with lime wedges on the side.