Miso cod with soy-dressed veg

Name: Miso cod with soy-dressed veg
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 1 aubergine, cut into 2cm-thick strips; 1 tbsp Vegetable oil; 274 g pack Japan Menyū Miso Glazed Cod Fillets; 235 g green pak choi, trimmed and leaves separated; 1 tbsp soy sauce; ½ tbsp Japanese rice vinegar, plus 1 tsp; ¼ tsp clear honey; 300 g pack Japan Menyū Japanese Inspired Rice; ½ tsp black or white sesame seeds; 1 tbsp sushi ginger (optional)

Ready-prepared cod makes light work of this stylish supper; simply roast on a tray with vegetables of your choice, then zhuzh it up with sesame seeds and sushi ginger.

5 out of 5 stars(5) Rate this recipe

HealthyHigh protein

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

1 aubergine, cut into 2cm-thick strips
1 tbsp Vegetable oil
274g pack Japan Menyū Miso Glazed Cod Fillets
235g green pak choi, trimmed and leaves separated
1 tbsp soy sauce
½ tbsp Japanese rice vinegar, plus 1 tsp
¼ tsp clear honey
300g pack Japan Menyū Japanese Inspired Rice
½ tsp black or white sesame seeds
1 tbsp sushi ginger (optional)

Method

Preheat the oven to 200°C, gas mark 6. Put the aubergine on 1 side of a baking tray, drizzle with ½ tbsp oil and cook for 10 minutes. Lay the cod on the other side; drizzle over the sachet of miso sauce. Cook for a further 15 minutes until the cod is cooked through and flakes easily. Add the pak choi to the aubergine for the final 3 minutes of cooking, drizzling over the remaining ½ tbsp oil.
Meanwhile, in a bowl, whisk together the soy sauce, ½ tbsp rice vinegar and the honey. Cook the rice according to pack instructions, stir through the remaining 1 tsp rice vinegar, then divide between 2 plates. Toss the vegetables in the soy dressing and add to the plates with the miso cod. Scatter over the sesame seeds and serve with sushi ginger, if liked.