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Miso cod and broccoli grain bowls
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This Japanese-style glaze also works brilliantly with tofu.
21⁄2 tbsp Japanese vinegar
2 tbsp mirin
4 tbsp white miso paste
1 tbsp caster sugar
4 cod llets
8 tbsp sesame seeds
200g Tenderstem broccoli
200g ne green beans
2 x 250g Tilda brown basmati, quinoa and wholegrain rice pouches
2 tbsp tahini
2 tbsp essential Waitrose clear honey
1 garlic clove, crushed
1⁄2 x 28g pack coriander, roughly chopped
1 Put 2 tbsp vinegar, the mirin and 2 tbsp miso in a small pan over a low heat and whisk until the miso has dissolved. Turn the heat up and add the sugar, whisking constantly, until dissolved. Allow to cool a little. Put the cod in a non-metallic bowl and coat in the miso glaze. Cover and refrigerate for 20-30 minutes.
2 Preheat the oven to 220°C, gas mark 7. Put the sesame seeds on a plate. Take the sh out of the marinade and roll in the seeds to coat. Put on a baking tray; bake for 15 minutes until the sh akes. Meanwhile, heat a frying pan until smoking. Add the broccoli for 2-3 minutes, turning with tongs halfway. Put on a warm plate; repeat with the beans. Heat the grains according to pack instructions.
3 Whisk together the remaining 2 tbsp miso and 1⁄2 tbsp vinegar, the tahini, honey, garlic and 2 tbsp water; set aside. Put the grains into 4 bowls, add the vegetables and most of the coriander. Drizzle over the dressing; top with the cod and the remaining coriander.
Typical values per serving:
This recipe was first published in December 2017.