Miso glazed cod with sticky rice and pak choi

Name: Miso glazed cod with sticky rice and pak choi
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 thick cod fillets, about 170 g each; 2 tbsp white miso paste; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp fresh ginger, grated; 150g sushi rice; 2 pak choi, halved; 1 tbsp sesame seeds; 1 spring onion, sliced

Cod glazed with miso and sesame and grilled until caramelised, served on rice with pak choi.

Time30 min plus marinating
LevelEasy
Costabout £5.50 a head

2 servings

Ingredients

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2thick cod filletsabout 170 g each
2 tbspwhite miso paste
1 tbsprice vinegar
1 tbspsesame oil
1 tbspfresh gingergrated
150 gsushi rice
2pak choihalved
1 tbspsesame seeds
1spring onionsliced

Method

1
Mix the miso, vinegar, half the sesame oil and ginger. Spread over the cod and leave for 20 minutes, or up to 2 hours in the fridge.
2
Rinse the rice and cook in twice its volume of water, covered, for 12 minutes. Rest for 5 minutes.
12 min
3
Heat the grill to high. Place the cod on a lined tray and grill for 8 minutes until the glaze is bubbling and dark at the edges.
8 min
4
Steam or boil the pak choi for 3 minutes. Dress with the rest of the sesame oil.
3 min
5
Serve the cod on the rice with the pak choi, scattered with sesame seeds and spring onion.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.