Miso Cod with Sesame Greens and Rice

• 3 tbspwhite miso
• 1 tbsphoney
• 1 tbspsoy sauce
• 1 tbsprice vinegar
• 4thick cod fillets, about 150g each
• 1 tspvegetable oil
• 1 tbspvegetable oil
• 20gginger, cut into matchsticks
• 2garlic cloves, sliced
• 200gtenderstem broccoli
• 300gpak choi, quartered lengthways
• 1 tspsesame oil
• 1 tbspsesame seeds, toasted
• 3spring onions, sliced
• 250gbasmati or sushi rice
• fine salt

Method

1. 1Rinse the rice, put it in a pan with 375ml of water and a pinch of salt, bring to the boil, cover and cook on the lowest heat for 10 minutes. Leave covered off the heat.
2. 2Mix the miso, honey, soy and rice vinegar into a smooth glaze. Pat the cod dry, brush the tops and sides with the teaspoon of vegetable oil, then spread the glaze thickly over the top of each piece.
3. 3Heat the grill to high. Put the cod on a lined tray about 10cm from the heat and grill for 8 to 10 minutes until the glaze is bubbling and dark at the edges and the fish flakes when pressed. Miso and honey burn fast, so watch it for the last 2 minutes.
4. 4While the fish grills, heat the tablespoon of vegetable oil in a wok or large frying pan over a high heat. Stir-fry the ginger and garlic for 30 seconds, add the broccoli with a splash of water and cook for 3 minutes, then the pak choi for 2 minutes more until the stems are just tender and the leaves have wilted. Toss with the sesame oil.
5. 5Serve the cod on the rice with the greens alongside, scattered with sesame seeds and spring onions and any glaze from the tray spooned over.

Per serving

kcal

491

protein

36g

fibre

4.5g

carbs

62.7g

fat

10.5g