Blackened cod with sticky rice & tempura greens

Blackened cod with sticky rice & tempura greens

A famously good way to prepare cod (with most of the work done for you).

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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  • 274g Japan Menyū Miso Cod
  • 128g Cooks' Ingredients Tempura Batter
  • 200ml sparkling water
  • 500ml vegetable oil, for frying
  • 165g Japan Menyū Tenderstem Broccoli, Sugar Snap and Greens
  • 300g Japan Menyū Steamed Rice
  • Coriander, to garnish
  • 2 tbsp Kenko Mayonnaise


  1. Cook the cod according to pack instructions.

  2. Meanwhile, tip the tempura batter mix into a large bowl. Stir in 100ml sparkling water, then slowly stir in more water until the batter just coats the back of the spoon – you may not need it all.

  3. Pour the oil into a wok or large frying pan until 1-2 cm deep. Warm over a medium heat for about 5 minutes, or until a few drops of batter sizzle when added.

  4. In 4 or 5 small batches, dip the greens into the tempura batter to coat, then place carefully into the oil and fry for 2-4 minutes, until crispy. Drain on a baking tray lined with kitchen paper.

  5. When the vegetables are ready, heat the rice according to pack instructions. Serve with the hot tempura vegetables and cod and drizzle over the sauce. Scatter over the coriander and red chilli. Add a spoonful of mayo to each plate and serve with the dressing sachet from the vegetables on the side for dipping.

Cook’s tip

Sparkling water is important for making the tempura – the bubbles add lift and make the batter airy for a delicate crunchy coating. Use the mix to make your own tempuraanything, from prawns to chunks of banana. If you’d rather not do any frying, steam or stir fry the greens instead. 


Typical values per serving when made using specific products in recipe


3,844kJ/ 916kcals



Saturated Fat












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