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Miso glazed cod with sushi rice and beans
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Deeply savoury miso is perfect with delicate white fish. The ginger adds a lovely kick but can be left out if you prefer.
140g sushi rice, thoroughly rinsed
1 tbsp white miso paste
2 tsp mirin
1 tsp tamari or light soy sauce
240g pack cod fillets
100g frozen shelled edamame beans
½ x 240g pack Essential round green beans, trimmed
2 tsp sunflower oil
1 tbsp Japanese rice vinegar
2 tbsp sushi ginger, to serve (optional)
1 tsp black sesame seeds
1. Cook the rice according to pack instructions. Meanwhile, in a shallow bowl, mix together the miso, mirin and tamari or soy sauce. Pat the cod fillets dry with kitchen paper, then add to the bowl and gently turn until coated; set aside to marinate for 10 minutes. Cook the edamame and green beans in a pan of boiling salted water for 3-5 minutes, then drain.
2. Heat the oil in a frying pan over a medium-high heat. Cook the cod for 2-3 minutes on each side, until cooked through and opaque. Stir the rice vinegar through the cooked rice and serve with the cod, edamame, green beans and sushi ginger, if liked, scattered with the sesame seeds.
Typical values per serving:
Source of fibre
This recipe was first published in Tue Sep 01 15:52:01 BST 2020.